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Deviled Oysters

Clean, drain and slightly chop one pint of oysters. Add to a sauce made from four tablespoons of butter, four tablespoons of flour and two-thirds of a cup of scalded milk. Add the yolk of one egg, half a teaspoon of salt, a dash of cayenne, one teaspoon of lemon juice and half a tablespoon of finely chopped parsley. Arrange buttered oyster shells in a dripping pan, half fill with the mixture and cover with buttered crumbs. Bake from twelve to fifteen minutes in a hot oven. Send to the table garnished with parsley and lemon points. - See Page XVIII.