Oyster Stew.
Drain all the liquor from the oysters; put it into a porcelain kettle, and let it come to a boil; then skim off all the scum. Now turn in the milk, which you have let come to a boil in hot water. (Allow one quart of milk to one pint of oysters.) Stir in also one spoonful of butter or more, salt and pepper to taste. Now put in the oysters, let them boil up once, and serve with a dish of oyster crackers.