Put a quart of oysters on the fire in their own liquor. The moment they _begin_ to boil, skim them out, and add to the liquor a half-pint of hot cream, salt, and Cayenne pepper to taste. Skim it well, take it off the fire, add to the oysters an ounce and a half of butter broken into small pieces. Serve immediately. OYSTER SOUP (see page 93).