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& strain again serve with
croutons

Creamed oysters in bread baskets
½ c oysters ¾ tbsp butter 1/3 c scalded
milk few grains of salt. Spk of pepper
Wash and pick over oyster then
cook until plump & edges are
curled then drain & add to sauce
made from the remaining in-
gredients. Sauce may be from ½
oyster liquor & ½ milk if pre-
fered Served in crustades [croustades]

Ivory Gelatine
¾ tsp granulated gelatine 1 tbsp full
of cold water 1/3 C. scalded milk 2 Tsps
sugar few grains salt 8 drops vanilla
Soak gelatine in cold milk Then
dissolve in scalded milk add sugar
salt & vanilla. Strain into mold and chill.