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Oyster Stew

Ingredients
1 cup of milk
1 cup of light cream
1 pint of undrained shucked oysters
2 tablespoons of butter (or margarine)
1/4 teaspoon of salt
1/4 teaspoon of celery salt
a pinch of black pepper

Directions:
Heat the soup bowls. Scald the milk and cream in a large, heavy saucepan over moderately high heat. Drain oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third saucepan, add oysters and butter, and heat, uncovered, over moderate heat, swirling oysters around 3 to 4 minutes until the edges just begin to curl. Add the oysters at once to hot milk, mix in hot oyster liquor, salt, celery salt, and pepper. Ladle into heated bowls and serve piping hot.

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