Oyster Soup Recipe

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Put a veal bone to boil in one quart of water. After skimming it well,
put in one pint of celery cut up very fine, two tablespoonfuls of
rice, one onion, one teaspoonful of celery salt. Let this boil till
reduced to a pint. Take out the meat and pass the soup through a
colander, mashing and extracting as much of the puree as possible,
passing the stock through it two or three times. Boil a quart of milk
separately; rub two tablespoonfuls of flour in a half a cup of butter;
add this to the boiled milk; after cooking it a few minutes, add the
milk to the celery puree and serve at once, mixing milk and puree
well.

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