Creamed Oysters

One quart of oysters, one and a half cups cream, one heaping

tablespoon cornstarch. Salt and pepper to taste. Let the cream come

to a boil, mix the cornstarch in a little milk and stir into the

cream, add pepper and salt. Let the oysters come to a boil in their

own liquor, and skim carefully. Drain off the liquor, and turn the

oysters into the cream.--Mrs. H. D. Leonard.

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