These are sometimes called spindled oysters. Run a slender skewer - (a sharp knitting-needle will serve the purpose well)— through the hard parts of six oysters and the upper edges of six thin slices of breakfast bacon. When you have five or six needles thus strung, lay them across the top of a narrow tin-pan or bake-dish. Oysters and bacon should be suspended from the skewers, but not quite touch the bottom of the pan. Set upon the upper grating of a hot oven, and cook nearly ten minutes.

Serve upon buttered strips of toast ; season the liquor that has dripped from them with lemon-juice and cayenne or pap-rica, pour over the oysters and toast and serve immediately.