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Deviled Oysters

Into the blazer of a chafing-dish put two tablespoons of butter. Melt and add one eighth of a teaspoon of Larkin Cayenne Pepper, two teaspoons of Larkin Table Salt and two teaspoons of Worcestershire sauce. Blend well, and when thoroughly heated, add the oysters, a few at a time, cooking until the gills curl and the oysters are plump. Take from the sauce and serve very hot.