Oyster Stew

• 1 quart oysters.
• 4 cups scalded milk.
• ¼ cup

Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling point; strain through double cheese cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, a