Add to one quart of milk one tablespoonful of salt, and half a teaspoonful of pepper, and, if thickening is liked, use same proportions as in hasty tomato soup, and set to boil.

When the milk boils, put in the oysters.

The moment the edges curl a little, which will be when they have boiled one minute, they are done, and should be served at once.

Longer boiling toughens and spoils them.

This rule may be used also for stewed oysters, omitting the thickening; or they may be put simply into the boiling juice, with the same proportions of butter, salt, and pepper, and cooked the same length of time.
CLAM SOUP.
Fifty clams (hard or soft), boiled in a quart of water one hour.