From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Parboil one pint of oysters in their own liquor until they are plump.
Drain thoroughly and have your cracker crumbs and white sauce ready.
Put a layer of oysters on a platter, then the white sauce over them,
and a layer of the crumbs on top. Bake about twenty minutes or until
they are brown. For this quantity of oysters use a cup of cracker or
bread crumbs and about one-third of a cup of butter, melte
stirred into the crumbs. To make the white sauce, take two
tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
of flour, one-half teaspoonful of salt and one-half saltspoonful of
pepper. Heat the milk. Put the butter in a granite saucepan and when
it bubbles stir in the dry flour very quickly until well mixed. Pour
on one-third of the milk, let it boil up and thicken, then add slowly
the rest of the milk. It should be free from lumps before you put in
the last of the milk. Let it boil a little, then add the pepper and
salt; also a tablespoonful of lemon juice and a little celery salt.