Oyster Stew.

Heat I1/2 cups of milk and I1/2 cups of cream just to the scalding point. (All milk may be used if you don't like it so rich.) Don't let it boil. In another saucepan, melt 4 tablespoons of butter, adding I1/2 teaspoons of salt and a dash of cayenne. Add 2 dozen oysters and the liquor to the butter. Cook just I minute, in which time the edges of the oysters will have begun to curl. Combine the oyster mixture with the milk and cream and serve at once without further cooking. This last is important.

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