Creamed Oysters
To each 30 oysters use 1 cup thin cream sauce. Drain oysters, saving liquor for soup, put into shallow pan over quick fire and boil about one minute or until edges curl, stirring constantly, and add to cream sauce. Or put on the oysters with 1 table spoon butter; when cooked add 1 tablespoon flour which has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread; garnish with parsley. Three stuffed olives cut into rings and put around the edge make this a very attractive dish.