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Oyster Dishes (Blazer then add half a dozen)

blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.