1 qt. milk, scalded
1 T. butter
1 T. flour
salt and pepper
1/2 c. whipped cream
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Drain liquid from oysters and add an equal amount of water to it. Heat liquids slowly, skim well. Meanwhile chop oysters, add to liquid and cook 3 minutes. Cream butter and flour, add to scalded milk to thicken. Add milk mixture and seasonings. Put in the cream at the last minute before serving.
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