Drain twenty-five oysters free from all liquor. The oysters should be good-sized and fat. In the bottom of an individual baking dish put one square of nicely toasted bread. On top of this arrange about six oysters; sprinkle over them a quarter teaspoonful of salt and a dash of pepper, and then pour over four tablespoonfuls of cream. Stand these dishes in a baking pan, then run into a hot oven for about ten minutes. Serve at once in the dishes in which they were cooked.