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SMOTHERED OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)
Put one tablespoonful of butter in a covered saucepan with half a saltspoonful of white pepper, one teaspoonful of salt, and a few grains of cayenne pepper.
When hot, add one pint of oysters carefully prepared.
Cover closely, and shake the pan to keep the oysters from sticking; cook two or three minutes, or till plump.
Serve on toasted crackers.
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