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Oyster Sauce

Set a basin on the fire with half pint oysters, from which all bits of shell have been picked, and one pint boiling water; let boil three minutes, skim well, and then stir in half a cup butter beaten to a cream, with two table-spoons flour, let this come to a boil, and serve with boiled turkey. Or, make drawn butter, add a few drops lemonjuice, a tablespoon of capers, or a few drops vinegar, add oysters drained of the liquor, and let come to boiling point. The sauce is richer if cream instead of water is used in making the drawn butter, but in this case do not add the lemon juice or vinegar.- Mrs. H. C. M.