Drain the liquor from two quarts of firm, plump oysters; mix with it
a small teacupful of hot water, add a little salt and pepper, and
set over the fire in a saucepan. Let it boil up once, put in the
oysters, let them boil for five minutes or less—not more. When they
“ruffle,” add two tablespoonfuls of butter. The instant it is melted
and well stirred in, put in a large cupful of boiling milk and take the
saucepan from the fire. Serve with oyster or cream crackers, as soon as
possible. Oysters become tough and tasteless when cooked too much, or
left to stand too long after they are withdrawn from the fire.