No. 13 Scalloped Oysters
Half-gallon oysters for a three pint pudding dish; drain the oysters well, 1 pint of bread-crumbs, and put pepper, salt, and a little mustard, nutmeg or mace in the crumbs. Cover the bottom of dish with the crumbs. Put a layer of oysters with a small piece of butter, then a layer of crumbs. Continue this way till dish is full, then put 2 or 3 tablespoonfuls of cream on top. Put in a rather quick oven; let bake 20 minutes.