Evening Republican, Volume 15, Number 61, Rensselaer, Jasper County, 13 March 1911 — In Cooking Oysters. [ARTICLE]

In Cooking Oysters.

In scalloping oysters do not use much of the liquor. Milk mhy be substituted. Put on plenty of butter, twice as much on the top layer as on the under ones, or it will not be well browned. For creamed oysters use all the liquor from the oysters In place of some of the milk. This quite changes the flavor of the