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Spindled Oysters

2 doz. large oysters 2 ounces bacon 6 slices of thin toast 6 steel skewers Drain, clean and dry on a soft towel the oysters; cut the bacon in very thin slices. Fill the skewers with bacon and oysters alternately, running the skewer cross grain through the muscle of the oyster and stringing bits of bacon by one corner so that each slice may overlay an oyster. Do not crowd. Place the skewers across the baking pan and cook over gas or in a quick oven for five minutes. Do not take the oysters from the spindle but lay each one on a slice of toast, pouring over them the drip from the pan Roasted Oysters on Toast 18 large oysters 1 teaspoon Gold Medal flour 1 tablespoon butter 1/2 cup cream 1/2 cup oyster liquor 1/2 teaspoon salt 3 slices of toast Drain and clean the oysters. Scald and strain the oyster liquor. Scald the oysters in the liquor. For the sauce, melt the butter, add the flour and seasonings mixed, stir until smooth, add the oyster liquor slowly and cook until smooth, then add the cream and lastly the oysters. Pour over the toast and garnish with slices of lemon.