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Scalloped Oysters Supreme

Drain one quart of oysters; make a white sauce using five even tablespoons of flour, four even tablespoons of butter, two cups of milk, one teaspoon of salt, and a little pepper. Sprinkle a threepint baking dish with bread crumbs, put in a layer of oysters, cover with white sauce, sprinkle with bread crumbs; repeat this, making three layers of oysters. Use one cup of dried bread crumbs in all. Bake in a slow oven about forty minutes.

— Mrs. Stanley Vincent