Creamed Oysters On Toast
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons butter,
pepper and salt. Put milk in double boiler, mix butter and flour
thoroughly, adding a little cold milk before stirring into the hot milk;
cook: One pint of oysters, let simmer in their liquor for about five
minutes, then skim out, drop into the cream sauce. Prepare thin slices
of crisp toast, lay on heated platter; pour over creamed oysters, serve
at once. Delicious.