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Oysters En Brochette

Take three dozen large oysters, three ounces of bacon cut into three dozen small, thin squares; also prepare six slices of toast. Long, slender, steel skewerssix or eight of them-will also be needed. String the oysters and bacon squares alternately on the skewers, being careful to run the latter through the hard part of the oysters. Place the skewers across a shallow baking-tin so that the oysters will hang down but not touch the bottom of the tin; leave spaces between the skewers so that the heat will extend evenly among them. Cook in a very hot oven five minutes. Place a skewer on each slice of toast. Pour the juice in the pan over the toast and serve immediately.