SPINDLED OYSTERS
Drain twenty-five large oysters. Cut breakfast bacon into very thin slices, and then cut each slice into three pieces. Take an ordinary broiling skewer; run it through the hard part of an oyster and then back so as to pin each oyster between two pieces of bacon; that is, run the skewer through a piece of bacon as though you were sticking it with a pin, then through an oyster, and then through another piece of bacon, and so on until the skewer is filled. Arrange all the skewers neatly on a double broiler; broil quickly over a clear fire, first on one side then on the other. Serve at once on the skewers.