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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