Scalloped Oysters with Crackers

Ingredients

• 1 3-1/3 ounce box unsalted soda crackers
• 1 pint oysters
• 1% cups oyster liquid plus
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter or margarine

Method

1. 1

   Heat oven to 375 degrees.

2. 2

   Crumble crackers, layer with oysters and seasonings in a casserole.

3. 3

   Pour liquid over and bake for about one hour.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.

1 teaspoon salt and 1/4 teaspoon black pepper. Dip into 1 slightly beaten egg and roll in bread crumbs. Sprinkle both sides with salad oil. Bake in a shallow pan in a hot oven (400 degrees) until brown, about 15 minutes. Makes 2 servings. Mrs. A. C. Davis Wildwood H. D. Club 59 OYSTERS, COUNTRY-FRIED ] pint raw oysters - drained and 2 eggs and 4 cup milk, beaten cleaned together flour Dip oysters in egg and milk mixture and roll in flour, one at a time. Fry in deep fat until golden brown. Do not crowd in pan and do not overcook. Mrs. Ernest Wharton FRIED OYSTERS Select large oysters, remove pieces of shell. Wash and wipe dry. Roll in well-seasoned, dry bread crumbs which have been sifted. Dip oysters in 1 egg beaten with 1 tablespoon of water or oyster juice, and then again in the crumbs. Fry in deep hot fat. Mrs. G. E. Thompson Crab Point Club OYSTERS ON TOAST ] dozen raw, shucked oysters 6 slices of white bread Toast bread on one side, then cut in half, making two triangles out of each slice. Butter each untoasted side (a little heavy). Place one well-drained oys- ter on each triangle, add salt, pepper, then place under broiler unti! edges of the oysters begin to curl and bread browns. Serve hot. Good any time. Mrs. R. E. Walton Sound View H. D. Club OYSTER STEW 1 quart oysters 1/4 cup butter ] quart milk 1% teaspoons salt 1/4 teaspoon black pepper Wash oysters, reserving liquid. Heat liquid to boiling point and strain. Add oysters. Cook until edges begin to curl. Add oysters and liquid to hot scalded milk. Add butter, and seasonings. Serve at once. Mrs. G. E. Thompson Crab Point H. D. Club 60 SCALLOPED OYSTERS 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 |i- quid 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 bak- ing pan, as there should be only two layers of oysters. Mrs. G. E. Thompson Crab Point H. D. Club SCALLOPED OYSTERS 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 min- utes in 325 degree oven. Serves 6. Mrs. Leon Parker Broad Creek H. D. Club SCALLOPED OYSTERS 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 de- gree oven for 20 minutes. Serve hot. Mrs. Cecil Morris Atlantic H. D. Club 61 SCALLOPED OYSTERS 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

Cook this with the app: pantry check, scaling, and the assistant.