CREAMED OYSTERS.
One quart of oysters, one and a half cups cream, one heaping tablespoon cornstarch. Salt and pepper to taste. Let the cream come to a boil, mix the cornstarch in a little milk and stir into the cream, add pepper and salt. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off the liquor, and turn the oysters into the cream. — Mrs. H. D. Leonard.