Oyster Stew

• 2 cups whole milk (Granny’s note: I use 12 oz can Carnation evaporated milk and 1 cup water.)
• 1/2 cup cream
• 4 tablespoons butter (or margarine)
• 1 pint oysters, not drained
• 1 teaspoon salt
• Dash of pepper

Directions:

1. Melt butter in saucepan. Add oysters (with juices), salt, and pepper.
2. Cook gently until edges of oysters curl.
3. While oysters cook, heat milk and cream to scalding… DO NOT BOIL.
4. Add oysters to milk mixture and serve immediately with crackers.