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Oyster Pie. —Small oysters, 11/2 qts.; cracker crumbs, 1 cup; salt and pepper to suit. Directions— Drain the oysters in a colander, and throw away the juice, unless you wish to cook it, seasoning^properly and eating it as-"soup, " with some crackers; there will be juice enough from the oysters. Line the sides of a deep buttered pie-dish with a crust made as for the chicken, and other meat pies above; put a layer of the oysters, salt and pepper to suit; then a light sprinkling of the cracker-crumbs, and so fill the dish; put over the top some bits of butter to season nicely, and cover with a crust; bake in a quick oven. As soon as the pastry is done the oysters will be cooked also.
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