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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

A Creole Recipe


1 loaf of bread,

1 quart of oysters fried,

1/2 teacup of tomato catsup,

1/2 dozen small pickles or 1 dozen olives.

Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast.

Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled.

Fasten the top on, cut in slices, and serve very hot.

A nice supper dish after theatre.

This cookbook may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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