Drain one can oysters, retaining the liquor. Put in the double boiler: two quarts rich sweet milk, one tablespoonful butter, one-half cupful fine cracker crumbs, salt to taste. Pour in the oyster juice, and get scalding hot. Add the oysters about five minutes before serving. - Mrs. Dermont, Williams, Ariz.

Oyster Stew

Oysters scalded in their own liquor, taken out, liquor skimmed and poured back to the oysters; milk brought to a boil, add butter, little red pepper, oysters and liquor poured in dish. Served with oyster crackers. - Contributed.