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Oyster Stew

Mrs. A. S. Ewing.

Strain the juice from the oysters placed in the colander into a stew pan; let it come to a boil; remove the scum and a clear liquor will remain ; turn cold water upon the oysters, and rinse thoroughly; add them to the liquor, with a cup of cream or milk, butter, salt, and cayenne pepper. Have ready buttered dice-shaped pieces of toast upon a meat dish; pour the oysters over, garnish with parsley, and serve hot.