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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME

OYSTER PIE

To 1 quart of flour take 2 small teaspoonfuls of baking powder, sift two or three times, add a little salt and 1 small cup of butter, mix as for biscuit, divide into 2 parts and bake on 2 medium-sized pie plates; those somewhat shallow are the best. Be careful not to let bake too brown or they will be too crisp. On 1 of these put the oysters, using the other for a top. Pick over the oysters to rid of any shell that may be found, drain off the liquor, and put oysters into a stewpan with barely enough of the liquor to keep them from burning, season with salt, pepper and butter; add a little sweet cream or milk and 3 crackers rolled fine. Let the oysters simmer, but not boil, or they will shrivel. Fill the dish with the oysters and gravy, put over the cover and serve hot.

Sister Jas. M. Rowland, Hagerstown, Md.