Oysters Baked

Ingredients

• 1 pint milk
• 2 tablespoonfuls butter
• 1 pint fine bread crumbs
• salt
• pepper

Directions

1. Cut some ver3^ thin slices of fat pork into pieces about the size of 3'our oysters; la^^ them on the bot- tom of a dripping pan. On each piece of the pork lay an oyster previously drained, dust with white pepper. Cover with a bit of the fat pork and bake in a hot oven until the pork is crisp and of a light brown color, the oysters will then ht sufficiently well done- Remove to a hot dish and serve with sliced lemon.

2. CREAM vSALMON.

3. One can salmon minced fine, drain off liquor; throw away. For the dressing, boil 1 pint milk, 2 tablespoonfuls butter, salt and pepper to taste. Have ready 1 pint fine bread crumbs, place a layer in the bottom of the dish, then a laj-er of fish, then a layer of dressing, and so on, having crumbs for the last laver. Bake till brown, C. C. B.

4. ■" Some hae meat that canna eat, And some would eat that want it;

5. But we hae meat and we can eat, So let the Lord he t hank it. ^'

6. Meats to be roasted or broiled should be given tbe greatest amount of heat possible at first that the surface may be hardened and the juices retained.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.