3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed

This is a famous old Virginia recipe.

Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.

When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.

Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.

Pour into a tureen over small squares of toast and serve immediately.

Submitted by: Miss Virginia Croxton