Wash six fat oysters by pouring over them cold water; throw them into a hot granite saucepan, shake quickly until the gills of the oysters curl, then drain, saving the liquor. Put a half cupful of milk into the saucepan, add the oyster liquor, and then the oysters; when scalding hot take from the fire, add a teaspoonful of butter, a quarter of a teaspoonful of salt, and if admissible, a crushed whole peppercorn. This, however, may be added to the milk when it is first put over the fire, and strained out before adding the oysters; the patient then gets the flavor of pepper without the irritating- effect.
Serve in a dainty bowl, with long crisp oyster crackers.
Chop sufficient celery to make a half cupful; cover it with a pint of cold water, stew for a half hour; by this time the water will be reduced one-half; strain, pressing all the juice from the celery; bring again to boiling point, add six oysters that have been drained and washed; stir until the mixture reaches the boiling point, then add six tablespoon-fuls of cream and serve.