Serve on thin rounds of toast.

These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven.
=Oysters Saute.= Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again.

Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.
=Oyster Canapes.= Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a tablespoonful of butter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, drained and chopped.

Stir until the oysters are thoroughly heated, but without boiling the mixture.

Spread rounds of toast with butter, and then with the oyster mixture.