Wrap each oyster in one slice of bacon after you have cut off the rind, and pin it with a tiny wooden toothpick. Heat the chafing dish very hot by putting the upper pan, the one with the handle, directly over the flame. Lay in four or five oysters and cook them till the bacon crisps and the edges of the oysters curl; then take them up and put into a hot covered dish while you cook more. Have ready some strips of toast and put the oysters on two or three of these on hot plates. Shake a little pepper over them, but no salt, as the bacon will salt them enough. If too much juice comes out in cooking, pour it off and so keep the pan dry. The oysters were all made up into "pigs" in the afternoon, and put in the refrigerator; they looked so funny when they were done--just like tiny pigs, all asleep. But as Jack thought twenty oysters for ten people were not enough, they made fifty. Then Mildred was given her rule: SPANISH EGGS Mix in the chafing dish. 1 tablespoonful of butter. 1/2 cup of gravy or strong soup. 1 onion, chopped fine. 1/2 cupful of thick tomato (canned). 1 green pepper, without the seeds, chopped fine. Cook this fifteen minutes, stirring so it will not burn; then put into it: 6 eggs, beaten a little without separating. 1 teaspoonful of salt. If, in cooking the vegetables, they get dry, put in a little more butter and tomato. Miss Betty said if Mildred would stir this often she did not need to use the hot-water pan of the chafing-dish. "It takes so much longer to cook with it that I never use it if I can help it," she explained. "And now for the potatoes, Brownie." SCALLOPED POTATOES Wash and peel six large potatoes, and slice them thin. Butter a baking dish and put in a layer; sprinkle with salt and just a little pepper and dot with very little bits of butter. When the dish is full pour over it a cupful of milk and sift fine crumbs over the top, and add some more bits of butter. Bake for three quarters of an hour. Like the oysters this dish was made ready in the afternoon, all but putting on the milk and crumbs. "You don't need a receipt for cocoa, do you?" Miss Betty stopped to ask. "No, indeed; we can make that with our eyes shut," laughed Mildred. "Then we will go on to the sandwiches. Here are two kinds which are very good with oysters, and perhaps they may possibly give you ghost-dreams; I hope they will!" TOMATO AND CHEESE SANDWICHES Scald and peel some tomatoes and put them on ice till firm; then slice very thin indeed, and take out all the soft part and seeds; sprinkle with a little salt. Slice some white bread thin and butter it; lay a slice of tomato on a slice of bread and on top put a very thin slice of cheese--just a scraping of it; add the other slice of bread, press together and cut into attractive shape.