Creamed Oysters
1 pint oysters 1 1/2 cup white sauce Drain and clean the oysters, scald and strain the liquor; cook the oysters in the liquor until plump and the edges begin to curl, and drain; add to the white sauce. Add more seasoning if necessary. Let it heat to the boiling point and serve in Swedish timbales or in patty shells. It is nice used as a filling for short-cake, croustad or on toast.