I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

Oysters on Toast

1 pint oysters.  Chop fine and season with salt, cayenne pepper and nutmeg.  Melt 1 tblspoon butter in saucepan, stir in minced oysters.  In separate dish, beat the yolks of two eggs with 1/2 cup cream, stir in with oysters.  As soon as eggs set serve on slices of toast garnished with parsley.