1 quart of oysters. 1/2 teaspoonful of salt. 1 quart of milk. 1/4 teaspoonful of white pepper. 1/4 cup of butter. 1/2 cup of cracker crumbs.

Pour half cup of cold water over the oysters; examine, one by one, and remove any bits of shell, but retain all the oyster crabs, which are considered a delicacy. Heat the liquor to the boiling point, strain through a piece of cheese cloth and return to the fire with the oysters; let heat quickly. When the oysters look plump and the gills begin to curl, skim out and put into the tureen with the scalded milk, butter, pepper, salt, and cracker crumbs; strain in the oyster liquor, mix thoroughly and serve with a plate of crackers.