Seafood cookery from Carteret County kitchens

1 quart oysters cayenne 2 cups bread crumbs 6 tablespocns butter /2 teaspoon salt 3/4 cup liquid Wash oysters with 3/4 cup cold water in colander and remove pieces of shell. Strain juice. Melt butter, add crumbs and seasonings. Line the bottom of a greased baking dish with 1/4 of the crumbs, then add one-half of the oysters. Add one-fourth more crumbs and remainder of oysters and liquid (which may be liquid from the oysters, or milk). Cover with buttered crumbs. Bake in a moderate ‘oven 30 to 40 minutes. A large shallow pan is always preferable to a deep baking pan, as there should be only two layers of oysters. Mrs. G. E. Thompson Crab Point H. D. Club 1 quart oysters 1/4 cup diced celery 1% cups milk /2 teaspoon salt Y2 pound salty crackers /2 teaspoon pepper 4 tablespoons butter Place alternate layers of oysters, crackers and celery in baking dish. Dot with butter, salt and pepper. Pour milk over mixture. Bake uncovered for 45 minutes in 325 degree oven. Serves 6. Mrs. Leon Parker Broad Creek H. D. Club 6 tablespoons butter /2 cup diced celery 2 cups milk salt and pepper to taste 2 cups fine cracker crumbs 1 quart oysters Melt 2 tablespoons butter in casserole. Spread one cup of crumbs in bottom of casserole. Arrange one-half of the oysters on top of the crumbs. Add diced celery and salt and pepper. Add remaining cup of crumbs and remaining oysters. Melt 4 tablespoons butter in warm milk and pour over mixture. Bake in 425 degree oven for 20 minutes. Serve hot. Mrs. Cecil Morris Atlantic H. D. Club 1 3-1/3 ounce box unsalted 1 pint oysters soda crackers 1% cups oyster liquid plus 1 teaspoon salt light cream or milk 1/4 teaspoon pepper 4 tablespoons butter or margarine Heat oven to 375 degrees (moderately hot). Crumble crackers coarsely. Drain oysters and measure oyster liquid. Add enough light cream or milk to make 1-3/4 cups. In the bottom of a well-buttered 1/2 quart casserole, put about onefourth of the cracker crumbs. Arrange about one-third of the oysters over the crumbs. Sprinkle with some of the salt and pepper and dot with one tablespoon of the butter. Repeat layers, ending with crackers and butter. Pour the oyster liquid over all. Bake about one hour, until top is crusty. Serves 4. Mrs. Joe Williams Crab Point H. D. Club Butter a deep baking dish or pan. Fill with alternate layers of cracker crumbs and oysters, salting, peppering, and dotting each layer with butter. Using the liquid from the oysters and one beaten egg added to milk, cover the layers of oysters and crumbs. Place the covered dish into the oven for 30 minutes, baking at 375 degrees. Uncover dish and brown. Mrs. Gerald Guthrie Bogue H. D. Club MINCED OYSTERS 1 quart oysters, partially drained 4 eggs, beaten 1 pint soft bread crumbs salt 1 tablespoon lemon juice pepper 1 tablespoon onion juice pinch of dry mustard % cup soft butter Chop oysters and mix with bread crumbs. Add butter and seasonings. Heat this mixture in top of double boiler and add the eggs. Place this mixture in buttered casserole (one large, or individual ones) and cover thickly with cracker crumbs and bits of butter. Brown in a hot oven. This serves 12 or 15 and takes 30 to 45 minutes to prepare. Note: This recipe may be prepared the day before intended serving. To serve, simply reheat mixture and place in dish to bake. Mrs. R. E. Walton Sound View H. D. Club OYSTER PIE Line 8” x 8” pan with pie crust (your favorite recipe) 4 cooked large white potatoes 1/4 cup parsley, cut fine 1 pint oysters 4 stick butter 4 or 5 hard-boiled eggs, diced salt and pepper to taste 1/4 cup oyster juice milk