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PANNED OYSTERS (Take one-half pint of large)

Take one-half pint of large oysters; lay them in a shallow dripping-pan, and throw over them a small quantity of oyster juice, but not sufficient to raise or float them. Place the dish carefully in a hot oven and just heat the oysters through thoroughly, being sure not to bake them. Moisten some toast with the hot juice from the oysters and serve.