Spanish Fork Press | 1910-01-27 | Page 1 | Makes Good Luncheon Dish

MAKES GOOD LUNCHEON DISH Preparation Known as Spindled Oye tare May Be Relied on to Please Guests For half a dozen persons two dozen largo oysters two ounces of bacon and six small slices of thin toast should bused b-used Six slender steel skewers aro needed Cut two dozen slices of the bacon as thin as wafers and llll tho skewers with bacon and oysters alternately alter-nately running the skewer cross grained through the muscle of thn oyster oys-ter and stringing the bits of bacon by ono corner so that each slice will overlie an oyster Lay the skewers across a baking pan and cook under gas or In a quick oven for five minutes min-utes Do not take the combination from the spindles but lay each one over a slice of toast Pour over them tho dripping from tho baking pan and serve Immediately