Oysters (Stewed) 1

Oysters, a piece of mace, some lemon peel, a few white peppers, cream, butter, and flour.

Open and separate the liquor from them, then wash them from the grit; strain the liquor, and put with the oysters a piece of mace and lemon peel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter. Serve with sippets.

Oysters (Stewed) 2

Liquor from 2 qts. of oysters, one teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter, 1 cupful of milk.

Drain the liquor from 2 qts. of firm, plump oysters; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. Let it boil up once, put in the oysters, let them boil for 5 minutes or less -not more. When they "ruffle," add two table-spoonfuls of butter. The instant it is melted and well stirred in, put in a large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. Oysters become tough and tasteless when cooked too much or left to stand too long after they are withdrawn from the fire.

Oysters (Stewed) 3

To a pint of milk add the juice of 25 oysters, a teaspoonful of salt, pepper according to taste. Let it boil for 1 or 2 minutes, then add your oysters and a generous lump of butter.