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Baked Oysters

2 ozs. (2 heaping tablespoonfuls) butter 2 ozs. (2 heaping tablespoonfuls) flour I/2 pint (I cup) milk I/2 pint (I cup) cream I heaping tablespoonful grated cheese A little melted butter Some fine bread crumbs I tablespoonful white wine Salt, pepper, and grated nutmeg to taste Scald the oysters in their liquor, and put them aside to cool; then divide each oyster into four pieces.

Melt the butter, stir in the flour, then add gradually the milk and cream; stir until thickened, and add the seasonings, wine, and cheese. Butter sufficient octagon ramequins, put in a layer of the oysters, fill up with the sauce, pour a little melted butter over each, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes. 2 slices cod I garlic clove