24 Oysters
2 tb Butter
1/8 ts Pepper
1/2 ts Salt
1 tb Cracker crumbs
1/2 pt Cream
1 1/2 oz Wine, sherry
1/8 ts Mace
2 Bay leaves
1 pt Water, boiling

Scald and drain oysters. Put oyster water in saucepan with butter, mace, bay leaves, salt and pepper. Bring to a boil, then add cracker crumbs, cream and sherry. Boil and add oysters, cook two minutes more. Serve on toast.