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Remarks. —By using the juice the pie is made too mushy, or soggy. Escaloped Oysters, or Oyster Pie With Crackers. —Oysters, 11/2 qts.; crackers, sufficient; pepper, salt and a little mace. Bisections—Drain the oysters as above; butter the dish and put a layer of the oysters over the bottom; then, the crackers being thin, butter one side lightly, and place a row of them around the dish in place of a crust; season the oysters, each layer as you go along, then sprinkle on some cracker-crumbs, else split crackers, buttered, does nicely in place of crumbs, and so fill the dish, or until the oysters are all in, putting another tier of crackers up the side, if needed, as you fill up to the top of the first tier, and cover the top with a layer of buttered crackers, putting on the butter pretty freely on the top crackers, which melts down into the dish and makes a crispy cover or crust, without the trouble of making pastry.
Remarks. —If this new plan is done carefully you will be pleased with the result. If not, you can take the old crusty, mushy way again; but I know you will not.
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