Oyster Shortcake
| 2 cupfuls flour | 1 quart oysters |
| 2 teaspoonfuls baking powder | 1/2 cupful Crisco |
| 1/2 teaspoonful salt | 2 tablespoonfuls cornstarch |
| 3/4 cupful milk | 1/4 cupful cream |
| Salt and pepper to taste | |
Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually. The dough should be just soft enough to handle. Toss on floured baking board, divide into two parts, pat lightly and roll out. Place in two shallow Criscoed cake tins and bake in quick oven fifteen minutes. Spread them with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot. Allow to cook a few minutes then pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once.
Sufficient for one large shortcake.