Luncheon Oyster Cups

1. 1

   Melt the margarine, add three tablespoonfuls of flour, and cook until the mixture bubbles.

2. 2

   Add one and one-half cupfuls of cold milk gradually, stirring constantly.

3. 3

   Stir in the celery and cook twenty minutes in a double-boiler.

4. 4

   Add the pimiento chopped and the cheese.

5. 5

   Cook the oysters in their own liquor until the edges curl, and add them, cut in small pieces, together with the liquor strained, to the white sauce.

6. 6

   Serve in cups made of the following mixture: sift together two cupfuls of bread flour, the salt, and the baking-powder.

7. 7

   Mix in the shortening thoroughly and add about three-fourths cupful of milk or enough to make a soft dough.

8. 8

   Toss on a well-floured board, roll to one-have inch thickness, and cut with a biscuit cutter.

9. 9

   Press each biscuit over an inverted greased gem-pan.

10. 10

    Bake a delicate brown in a 450F (230C).

11. 11

    oven.

12. 12

    Arrange on a hot platter and fill the cases with the oyster mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.