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CREAMED OYSTERS (Twenty-five oysters one pint)

Twenty-five oysters; one pint of cream or rich milk; one tablespoon of butter; one tablespoon of flour; salt and pepper to taste. Boil the oysters in their own liquor and then drain. Heat the cream until it boils, add the flour and butter rubbed together, and stir until the mixture thickens. Then add the seasoning, next the oysters, and serve.