One grated onion,
  Three tablespoons of parsley,
  Three cups of thick cream sauce,
  One and one-half teaspoons of salt,
  One teaspoon of white pepper,
  One-eighth teaspoon of thyme.

Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish.  Brush the top of crust with water and bake in a moderate oven for thirty-five minutes.

Use equal parts of the oyster liquor and milk for making the cream sauce.  Chop the celery leaves as well as the stalk.

Now roll out the balance of the pastry and cut into three-inch squares.  Score the tops lightly with a knife or prick with a fork, and place on a baking sheet and bake a delicate light brown.  Wrap in a napkin to keep warm.  When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie.  Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie.

RAISIN CAKE

Place in a mixing bowl

  Three-quarters cup of sugar,
  One egg,
  Four tablespoons of shortening,
  Two cups of flour,
  Four teaspoons of baking powder,
  Three-quarters cup of water.

Beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan.  Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them.  Bake in a moderate oven for thirty-five minutes.

TURKEY

A creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below.  Clean and prepare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks.  Place in a hot oven to sear, then turn the bird, be it large or small, on its breast.  Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes.  Dredge occasionally with flour.  Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown.

Finish cooking, basting every ten minutes.  This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.

Birds or fowls that are old should be steamed before roasting.  This method will make them tender and juicy.

FILLING AND GRAVY

DRY FILLING

  One pint of stale bread crumbs,
  One large onion, minced fine,
  One teaspoon of poultry seasoning,
  One teaspoon of salt,
  Two tablespoons of bacon fat or good beef drippings.