*  Exported from  MasterCook  *
                            Luncheon Oyster Cups
 Recipe By     : Good Housekeeping’s Book of Menus, etc. 1922
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Luncheon                         Seafood
                 Theme Week                       Old Cookbook
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    oysters -- & their liquor
    2 1/4  cupfuls       milk
    1      tablespoon    margarin
    1                    pimiento
    1      cupful        grated cheese
    1      cupful        chopped celery
    2      tablespoons   shortening
    1      teaspoonful   salt
    4      teaspoonfuls  baking-power
 ** you will note tablespoon should be tablespoonful also did you notice 
 the spelling of margarine.
 Melt the margarin, add three tablespoonfuls of flour, and cook until the 
 mixture bubbles.  Add one and one-half cupfuls of cold milk gradually, 
 stirring constantly.  Stir in the celery and cook twenty minutes in a 
 double-boiler.  Add the pimiento chopped and the cheese.  Cook the
 in their own liquor until the edges curl, and add them, cut in small 
 pieces, together with the liquor strained, to the white sauce.  Serve in 
 cups made of the following mixture:  sift together two cupfuls of bread 
 flour, the salt, and the baking-powder.  Mix in the shortening
 and add about three-fourths cupful of milk or enough to make a soft
  toss on a well-floured board, roll to one-have inch thickness, and cut 
 with a biscuit cutter.  Press each biscuit over an inverted greased 
 gem-pan.  Bake a delicate brown in a 450 Degree F. oven.  Arrange on a
 platter and fill the cases with the oyster mixture.
 I am not sure that a gem-pan is maybe equivalent to our muffin tins.
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 NOTES : This recipes comes Winona, Minn.
        Good Housekeeping’s Book of Menus, Recipes and Household 
        Discoveries, Copyright, 1922, by Good Housekeeping Magazine.