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Oyster Loaf

Prepare a fresh loaf of baker's bread by cutting out a square from one end and tearing out the inside, as whole as possible. When but a shell is left, butter it well inside. Wash and drain a quantity of fine oysters, according to the size of the loaf, and fill it exactly as you would a dish for scalloped oysters, seasoning in layers with butter, pepper and salt, but omitting the crumbs. Replace the end of the loaf, rub the outside lightly with butter, set in a dripping pan and bake for about half an hour-a little longer than in a dish. The loaf will swell enough to keep the "lid" in place.

Serve on a long platter in a border of cress. Probably as you try to cut it, it will crush to a savory mass. Make pulled bread of the inside of the loaf and dry in the oven.-Anne Warner.