Cooking for profit

Note. — The appearance is much improved if the oysters are scalloped in metal shells made for the purpose, either stamped heavy tin or silver plated. Proceed the same as with dishes. 324— Scalloped Oysters on Half Shell. Oyster shells of good shape have to be selected and kept for the purpose. One large or two small oysters in each may be Bcall(»ped this way. Dredge fine bread crumbs in the shell, put in the oyster, cover with crumbs and bake set in a baking pan on the top shelf. When lightly browned moisten the tops with melted fresh butter and seasoned oyster liquor. Serve the moment they are done, or the hot shells will make the oysters cook too much. There is another way of scalloping them in sauce as directed for clams. 325— Scalloped Oysters for a Party. Baked on a platter of a size according to number. Put a border of mashed potato forced like a thick cord through a paper cornet all around the inner rim of the platter to hold in the liquor. The inside scooped out of baked potatoes is often the available thing for this. Cover the bottom of the dish with finely minced or grated bread crumbs. Scald the oysters slightly in a saucepan and then place them close together on the layer of crumbs. Continue until the dish is piled up in the middle and rounded, with the butter, salt and pepper as in the preceding receipt, then mix the oyster liquor with a little milk and strain over the top. Wipe the edges of the dish dry. Bake to get a quick brown on top, on the top shelf of the oven Cost of material — each dish of one dozen 18 or 20 cents. -Scalloped Oysters for Hotel Dinner. The thing to be guarded against is the getting it all bread and dry and hard and for that reason uneatable These proportions make it right. 8 dozen oysters and their liquor. 12 ounces 2 — cups butter. 2 pound fine bread and cracker crumbs mixed. 1 pint milk. Pepper and salt. Use a shallow 4-quart milk pan. Spread a little of the butter all over the bottom and cover that with a layer of the mixed bread crumbs. Scald the oysters in their liquor just enough to make them shrink a little and place half of them close together on the layer of crumbs. Then more crumbs, butter dropped about in small pieces, pepper and salt; then the rest of the oysters and cover with the remaining bread crumbs and butter. Mix the milk with the oyster liquor, strain into the pan, moistening the top all over. Bake from 20 to 30 minutes. Cost of material — with oysters at $1, per 100— $1,40 for 16 dishes, or about 9 cents per plate. 327— Oyster Patties— White.