DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 169

Scollopped Oysters.
1/2 pound crackers or bread crumbs rolled fine.  Pour out the oysters from the can - sprinkle crackers in bottom of dish - next a layer of oysters, & do alternate till the dish is full - let the last layer be of crackers.  Each layer of oysters must be seasoned with salt & pepper & butter - at last pour on the liquor with water enough added to moisten sufficiently.  Bake about 1/2 an hour with oven hot enough to brown the top nicely.
Jardiniere Prof. Blot.
Cut 1/2 carrot & 1/2 turnip with fruit corer - put in saucepan with 2 tablespoons green peas - cover with water & salt & cook on fire until done - gravy for chops.
Egg Plant Prof. Blot.
Put in saucepan & just cover with cold water - salt - boil 25 minutes - split in two lengthwise stuffed like tomatoes 1 yolk of egg.  Dust with breadcrumbs & bake.

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Scollopped Oysters. 1/2 pound crackers or bread crumbs rolled fine. Pour out the oysters from the can - sprinkle crackers in bottom of dish - next a layer of oysters, & do alternate till the dish is full - let the last layer be of crackers. Each layer of oysters must be seasoned with salt & pepper & butter - at last pour on the liquor with water enough added to moisten sufficiently. Bake about 1/2 an hour with oven hot enough to brown the top nicely. Jardiniere Prof. Blot. Cut 1/2 carrot & 1/2 turnip with fruit corer - put in saucepan with 2 tablespoons green peas - cover with water & salt & cook on fire until done - gravy for chops. Egg Plant Prof. Blot. Put in saucepan & just cover with cold water - salt - boil 25 minutes - split in two lengthwise stuffed like tomatoes 1 yolk of egg. Dust with breadcrumbs & bake.