Kitchen Bouquet
Main Dishes
Sunday Night Supper

1 8 oz. can oysters—small ones are best
1/4 cube margarine
1 rounded (not heaping) Tbsp. flour
1 2/3 c. whole milk
salt and pepper to taste
5-6 slices toast, buttered if you prefer.

Open oyster can, make white sauce:
Melt margarine over low heat.
Stir in flour, little salt, milk and liquor (juice) off the oysters.

Increase heat to medium and cook and stir until thickened.

May need to add a little milk. Add oysters and turn heat to low until toast pops. Serve hot with pre-prepared raw vegetables or salad if you prefer.