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OYSTERS, SCALLOPED (a simple method)

Open and beard a dozen oysters, and wash them in their own liquor. Scrape the deep shells, and cleanse them thoroughly. Put an oyster in each one, season it with salt and pepper, and sprinkle bread-crumbs thickly upon it. Put some little pieces of butter on the top, arrange the shells in a dish, and bake in a quick oven, or in a Dutch oven, before a brisk fire, until they are lightly and equally browned. Serve very hot. Time to bake, about a quarter of an hour. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for one or two persons.