Oyster Stew
Strain the liquid from 1 quart of oysters. Place this with the meats over the fire. Remove the oysters as soon as they begin to boil; add to the liquor 1 pint of hot cream (milk will do, but is not nearly as good), salt, pepper, mace (if agreeable) to suit. Skim well; add 2 tablespoonfuls of butter, and pour over the oysters. Serve hot with toast or crackers.