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Orange Oyster Cocktails

Neatly wipe three even, medium-sized, red oranges, cut in halves, then scoop out meat, including white skin, without disturbing shells. Place the six half shells on six small oyster plates and arrange finely shaved ice around up to two-thirds the height of shells so as to have them stand firm. Place forty-eight freshly opened bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, half teaspoon Worcestershire sauce, a teaspoon freshly grated horseradish and two tablespoons Dumas sauce. Mix all well together, evenly divide oysters into the six shells and serve with a teaspoon on each plate.