2 c. milk
2 c. thin cream
2 doz. oysters
4 tbsp. butter

Put milk and cream together and scald, heating until a film forms on top, but not boiling. Drain oysters, saving juice if desired or add oysters with juice to scalded milk and cream. Salt and pepper to taste. 6 servings.

Butter can be added at the last. Serve immediately or heat the juice to boiling in a separate pan. Add butter to oysters, place over high heat, cooking just until oysters begin to curl. Remove from heat, add milk mixture and oyster juice. Stir in salt and pepper and serve at once.