Oyster Pie
Butter a deep pie-plate and line it with paste.
Roll out more paste for the top or cover. Fold a clean towel and place in the pie-dish to support the cover and add the latter. Bake well, take off the cover and remove the towel. The top crust may be baked on another pie-plate if preferred. Have prepared sufficient oysters, taking care that there are no bits of shells among them. Drain off the liquor; put it in an ordinary pan or basin and the oysters in a saucepan with just enough of the liquor to keep them from burning; also salt, pepper and butter. Put in a little sweet cream or milk and simmer-not boil-to keep them plump. Fill the pie-dish with the fricassee, put on the cover and serve hot.