Oyster-Tea. No. 1

Select eight fresh oysters, chop them fine in a chop-ping-tray, and turn them into a saucepan with a cup of cold water; set the saucepan on the fire, and let the water come slowly to the boiling-point, then simmer for five minutes; strain the liquid into a bowl, flavor it with half a saltspoon of salt, and serve hot with or without a small piece of dry toast, or a toasted cream-cracker.

Oyster-Tea. No. 2

Put a dozen large oysters with their liquor into a stew-pan; simmer for five minutes. Then strain the liquor, leaving out the oysters, and add to it one half cup of milk; set it back on the stove and heat it just to the boiling-point. Flavor with a sprinkle of white pepper and half a saltspoon of salt. Or make it according to rule No. 1, using milk instead of water.