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Oysters Grilled in the Chafing-dish

Wash a pint of large oysters, pick them from the liquor and drain as dry as possible. Put them in a well-heated blazer and as fast as liquor drains from them, remove it with a spoon. When the oysters are dry and plump they are ready to serve. Before taking from the pan, dust with pepper and salt and add two tablespoons of butter. Serve between saltine wafers sandwich I. G. C.