Oyster-Tea. No. 2
Put a dozen large oysters with their liquor into a stew-pan; simmer for five minutes. Then strain the liquor, leaving out the oysters, and add to it one half cup of milk; set it back on the stove and heat it just to the boiling-point. Flavor with a sprinkle of white pepper and half a saltspoon of salt. Or make it according to rule No. 1, using milk instead of water.