It is a dozen medium oysters with a pint or less of milk and perhaps a small allowance of butter; with crackers, butter and pickles on the table. Cook the oysters and milk in separate saucepans. Dip the oysters from the saucepan into the bowl, add a ladleful of milk and a small piece of fresh butter. Serve crackers, butter and shred cabbage separately with the stew.

Cost of material - oysters 7, milk 3, table extras 4; 14 cents.

Note - Oysters do not always curdle the milk when boiled in it, but there is always a danger that they may, so the rule is not to run any risk. Besides, to cook the oysters in the milk although good for flavor, always makes a dingy looking stew with a scum on top. To obtain the best quality and appearance boil some oyster liquor separately and keep it ready for orders. As it reaches boiling point the scum on top can be skimmed off and after that pour it through a fine strainer into a clean saucepan, and you have the oyster essence clear and ready for use without detriment to the appearances.