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Oyster Broth in Cups

Open thirty-six large, fresh oysters; place them in a saucepan with their liquor and an extra pint oyster juice, adding a pint water, four branches cleaned white celery, and two branches well-washed parsley. Season with half teaspoon salt and two saltspoons cayenne pepper and let boil for five minutes. Skim the scum from the surface, remove the celery and parsley, strain the broth into six cups and serve. A very little butter and sweet cream can be added to each cup if desired. Place the thirty-six oysters in a bowl and keep in a cool place for to-morrow. N.B. Lay aside six of the deepest equal-sized shells for to-morrow.