50 oysters 1 pint of milk 1 large tablespoonful of butter

1 large tablespoonful of flour

1 blade of mace

6 whole allspice

Salt and pepper to taste

Drain the oysters, and put the liquor on to boil; as soon as it boils, skim all the white scum from the surface; now add the milk, put back on the fire; rub the butter and flour together and add to the milk as soon as it boils; stir until it begins to thicken, add the mace and allspice. Wash the oysters by pouring cold water over them in the colander, add these to the other ingredients and stir constantly until the oysters curl; then add the salt and pepper. Do not allow them to boil, or the sauce will curdle, but be sure they are thoroughly heated, as nothing is .more objectionable than an uncooked oyster in a hot sauce.

Stewed Oysters No. 2 (Mrs. Rogers, Of Philadelphia)

50 oysters 1 pint of cream 1 tablespoonful of butter

1/2 cup of bread crumbs 1 pint of water Salt and pepper to taste

Drain the oysters in a colander, and wash by pouring cold water over them. Put the bread crumbs and water in a stewing-pan, and cook five minutes; then add the oysters, and, when boiling hot, add the butter, cream, salt and pepper. Let the whole boil up once, and serve.