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Steamed Oysters

Choose the best oysters; place in a vegetable dish; season well with salt, pepper and butter. Steam over boiling water, where they should remain until they begin to curl. OYSTERS A LA CRÊME.

Wash the oysters from the liquor; place them in a saucepan; season with salt, pepper, very little butter; when the edges of the oysters are curled, dust with little flour. Have ready some hot cream (not boiled), about one pint of thick cream is sufficient for quart of oysters. When oysters are done, add to them the cream, and pour over slices of toasted bread. Serve at once, and very hot.