Not all will want creamed oysters, of course, but you can set a pretty
girl to preparing this dish for those who do want it. Give her about
half a pint of rich, thick cream, an ounce or so of butter and a
teaspoonful of flour which she will braid together in the most
approved cooking-school fashion for thickening the cream when it is
hot. Then she should put in two dozen or so oysters that have been
well drained and freed from any bits of shell. If you can trust her to
do so, let her season the dish with a dash of red pepper, and salt,
and a shake or two of celery salt. When the edges of the oysters begin
to frizzle, have ready for her either little strips of toast or some
crackers on hot plates, on which to serve the oysters. If you find
that more than three persons will be apt to bid for the creamed
oysters, you will want rather more than two dozen, I fancy; still, you
will know best about that.