Southern Oysters

2 tablespoons butter 1 tablespoon flour 1/4 sweet green pepper.

1/4 pimento, chopped fine.

1 cup cream.

1 quart oysters, drained.

Melt butter in saucepan; add flour. Cook until brown and add green pepper and pimento. Add cream; when it is thick, add oysters, salt and pepper. Butter baking dish, fill with mixture, cover with toasted bread crumbs. Set in pan of boiling water, then in oven. Brown and serve.

Ruth Bengston, Minneapolis, Minn. University of Minnesota.

Oyster Scallop

3 cups cooked rice 1 pint fresh oysters 1 cup chopped celery 1 cup milk.

1 tablespoon cornstarch 1 tablespoon fat 1/2 teaspoon salt 1/8 teaspoon pepper.

Make a white sauce of milk, cornstarch, fat, salt and pepper. Arrange in baking dish alternate layers of rice, oysters, celery and white sauce until dish is nearly full. Let a layer of rice cover the top. Bake for twenty minutes in a moderate oven.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Oyster Patties

2 dozen large oysters 2 cups milk or thin cream 2 tablespoons butter 2 tablespoons flour.

1 tablespoon green sweet pepper, minced.

1 tablespoon pimentos minced.

Salt, pepper.

Make white sauce by blending butter and flour over slow fire (without browning). Add the milk and minced seasoning; cook five minutes. Heat the oysters in their own liquor until edges curl slightly. Lift the oysters out on a warm dish while you strain about one cupful of the liquor into the white sauce. Add salt and pepper. Then put oysters into the sauce, heat one minute and put four oysters and plenty of the sauce into each pattie shell. Serve immediately.