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Creamed Oysters

To prepare oysters in a chafing dish for a party of four, have three dozen oysters freshly opened. The sweet Blue Points are fully as nice as the large "saddle-rocks," but four dozen oysters should be allowed to four persons if smaller ones are used. Melt a large tablespoonful of butter in the chafing dish. Add the oysters without their juice, but with a little salt and white pepper; let them cook three minutes, stirring them often; then add a scant tablespoonful of flour, stirring it into the butter in the bottom of the dish. Add a cup of cream, and when the mixture boils serve with a salad of green lettuce or celery, and with the thinnest slices of bread, buttered and made into the form of sandwiches. Tender Little Neck clams are delicious cooked in this way. Sweetbreads of veal, properly blanched and boiled until tender, make an excellent chafing-dish stew.