Oysters, 3 dozen,

Butter, 2 tablespoons,

Salt, 1/2 teaspoon,

Paprika or white pepper, 1/4 teaspoon,

Mace, a small pinch,

Lemon-juice, 1 teaspoon.

Place the upper dish, or blazer, directly over the light-lamp ; drop in the butter, cut in bits, the salt, and the paprika, or white pepper, and the tiny pinch of mace. Then add the prepared oysters.

Cover, and cook until the oysters are plump, and slightly ruffled, uncovering every half minute to stir.

Slip the lower pan, half filled with hot water, underneath, and add a teaspoon of lemon-juice, and serve on small thin squares of toast.