Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Macaroni and Oysters

Scald one pint of oysters in their own liquor and drain. Cook four level tablespoons of flour in four tablespoons of melted butter until delicately browned, then stir in gradually the oyster liquor and one cupful of sweet milk, season with a dash of red pepper and one half teaspoonful of salt, and cook until thick, stirring all the time. Remove from the fire, and stir in the oysters and two cupfuls of cooked macaroni cut into inch pieces. Place into a well-buttered baking dish, sprinkle with two tablespoonfuls of grated cheese and one cupful of buttered bread crumbs. Bake until brown in a hot oven. Serve at once.

Contributed by Mrs. Sarahh K. Knowlton of Colorado

*Blogger's note: I never would have guessed that this would be the first duplicate recipe (different directions, of course) I would come across.

Macaroni with Oysters

Cook the macaroni in boiling salt water for 20 to 30 minutes until the starchy taste is gone. Drain.

Put a layer of cooked macaroni in a buttered baking dish, then a layer of oysters; seasoned with butter, salt, and pepper. Add a layer of white sauce and repeat until the dish is full. Cover with buttered crumbs and bake until crumbs are brown and the whole dish heated through. Chopped meat or chicken may be substituted for oysters.

Make the following white sauce:

Melt a tablespoon of fat, add 3 tablespoons of flour, adding 1 cup milk. Stir constantly until the sauce is thoroughly cooked. Season with salt and pepper. Instead of milk tomato juice may be used. 

Contributed by Mrs. S. R. of St. Louis