3 C. milk 2 C. light cream 1 1/2 Pt. shucked oysters with juice 1/3 C. butter 2 Tsp. salt 1/8 Tsp. white pepper 1 Pinch nutmeg Scald the milk and cream in a saucepan; keep hot. Examine the oysters for bits of shell. Drain, strain and reserve the juice. Melt the butter in saucepan and add oysters and juice. Cook until the edges of the oysters begin to ruffle. Add oysters and liquid to scalded milk. Add seasonings. Serve at once in soup dishes.