2 c. milk
2 c. cream
1 pt. oysters
1/4 c. butter
2 tsp. salt
1/4 tsp. MSG (opt.)
1/8 tsp. pepper
Oyster crackers

Scald milk and cream, drain, reserving liquid oysters. Melt in saucepan butter, add oysters with reserved liquid. Simmer 3 minutes or until oysters are plump and edges begin to curl. Stir oyster mixture into scalded milk with salt, MSG and pepper. Serve at once with oyster crackers.