Allow 4 to 5 oysters per serving and 2 strips of bacon per serving. Cut
bacon into squares. Alternate oysters and bacon on individual skewers,
being sure to put the skewer through the hard part of the oyster. Prop
skewers on edges of a narrow baking pan, allowing oysters to hang into,
but not touch bottom of pan, and leaving enough space between them for
heat to flow freely. Cook in a hot oven, 4500, for five minutes, or long
enough to crisp bacon. Place skewer on slice of toast, pour juice from pan
over the toast and serve immediately. For extra "zing" spread toast with a
butter and horseradish mixture.