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

FISH, OYSTERS AND GAME RECIPES

SCALLOPED OYSTERS #1

Prepare a quart of fine cracker crumbs; butter a deep pan, put first a layer of the crumbs on the bottom; wet this with some of the oyster liquor; next have a layer of oysters sprinkled with salt, pepper, and a few small bits of butter, then another layer of crumbs and more oyster juice, then the oysters, salt, pepper, and butter, and so on till the pan is full, the top layer to be crumbs. Beat an egg in a cup of milk and pour over all, cover the pan and bake for 40 minutes; when done, serve very hot.

Sister Rose E. Smith, Dunlap, Kans.