Oyster Stew


1 qt. milk
1 c. diced potatoes
1 c. diced carrots
1 pint oysters
1 T. salt
1/2 t. pepper
4 T. butter

Heat milk to scalding; add potatoes and carrots, cooking until vegetables are tender. Stir in oysters, coking over low heat until oysters plump and edges curl. Stir in salt, pepper and butter; simmer 10 minutes.

Makes 2 qts.