OYSTER STEW

Mrs. Wm. B. Falconer.

The larger the oysters, the more appetizing for a stew. Heat I quart of oysters in their own liquor. This brings any impurities to the surface, which must be carefully skimmed. Bring to a boil in a double boiler i quart of milk (or, better still, i pint of milk and I pint of cream), and when the oysters have cooked just long enough to have their edges curl, add them to the milk, with i teaspoon of salt and i tablespoon of butter, and serve very hot.