Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKFISH, OYSTERS & GAME >  Scalloped Oysters #2 >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


Scalloped Oysters #2

Have the bottom of a baking pan well covered with butter, then cover with a layer of cracker crumbs and wet them with cream put on spoonful by spoonful, add pepper and salt, and strew with small bits of butter; next put in the oysters with a little of their liquid, pepper them, stick bits of butter in among them and cover with dry crumbs until the oysters are entirely hidden; add more small pieces of butter very thickly on top, invert a plate over the oysters and set in oven to bake; when the juice bubbles on top remove the plate and leave on upper grate for 2 or 3 minutes to brown on top. Serve in the bake dish.

Sister Emma Newcomer, Belleville, Kans.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters