Escalloped Oysters Recipe

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
This amusing and appetizing dish is easily made. Take large fine
oysters and drain them well, and season with salt and pepper, and a
drop of lemon juice if desired. Cut fat bacon into very thin, even
slices, and wrap each oyster in a slice of bacon, fastening securely
with a wooden skewer--a toothpick will do. Two cloves can be inserted
at one end of the roll to simulate _ears_. Have the frying pan
very hot, and cook the little pigs until the bacon crisps. Serve
immediately upon small pieces of toast.

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