4 cups scalded milk
¼ cup butter
½ tablespoon salt
⅛ teaspoon pepper
Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.
Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
Oyster Soup
1 quart oysters
4 cups milk