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Baked Oysters with Spaghetti

One-fourth pound of spaghetti; twenty-five oysters; one pint of milk; two tablespoons of cornstarch; one-half tablespoon of butter; one cup of bread crumbs; salt and pepper. Break the spaghetti into small pieces, boil it in plenty of salted boiling water for one-half an hour or until it is quite tender, and then drain. Scald the oysters in their own liquor, and drain. Butter a baking-dish, put in a layer of the spaghetti and then a layer of the oysters, season with salt and pepper, and repeat the layers until all the material is used, finishing with a layer of spaghetti. Scald all the milk but a small quantity, which use to wet the cornstarch; then add the cornstarch to the milk, stir well, and when the liquid has thickened, add the butter. Pour this mixture over the layers in the dish, make a layer of the bread crumbs, and bake in a quick oven just long enough to brown the crumbs-about ten minutes.