Oyster Soup Recipe

Wet a saucepan with cold water; pour into it two quarts of

milk. When at boiling point, add two dozen oysters and a pint of oyster

liquor well seasoned with salt and pepper. Dissolve a tablespoonful of

rice flour in a little cold milk; finally add a large tablespoonful of

table butter; do not let the soup boil again as it will contract the

oysters. Pour into a tureen, taste for salting, and serve, a few broken

crackers may be added. The object in wetting the pan is to prevent the

milk from burning.

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