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Oyster Loaf

Take a large loaf of Vienna bread and cut off the top crust. Take out all the crumb and rub it up (as for dressing).

Season with pepper, salt and butter. A dash of red pepper gives a finer flavor than black or white. Do not have the bread too fresh, as it will not crumb fine. Then take froma quart to three pints of welldrained oysters, putting in a layer of the seasoned crumb first, then a layer of oysters, till all is used up, keeping crumb for the top layer. When all is pressed in, generous pieces of butter are laid on. Replace top crust and bake for 40 minutes in a good oven. Try not to scorch the loaf, as many enjoy the crust.

Serve hot with or without green peas and Saratoga chips. You will find this is a good dish for either supper or luncheon.