In a small deep dish or pan. Mince some slices of good bread extremely fine with your large knife and mix in about a third as much cracker meal. Cover the bottom of the individual dish with these mixed crumbs, and on them lay a dozen oysters. Dredge with salt and pepper, and drop butter in small bits. Cover thinly with crumbs. Have it slightly rounded up in the middle. Bake on the middle shelf one minute, or until a light toast brown, then draw it to the front and baste the top with oyster liquor hot and with a little butter melted in it.

Bake a few minutes. The object is to get a good bake on top without cooking the oysters too hard. Serve in the same dish set in another one.

Cost of material - oysters 12, bread 1, butter 2, table extras 4, 19 cents.

Note. - The appearance is much improved if the oysters are scalloped in metal shells made for the purpose, either stamped heavy tin or silver plated. Proceed the same as with dishes.