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Oyster Soup (Pour one quart of cold water)

Pour one quart of cold water over one quart of oysters if solid; if not solid, one pint of water; drain through a colander into a soup kettle, and when it boils, skim, add pepper and then the oysters; season with butter and salt; then add one quart of rich new milk, brought to boiling point in a tin pail set in a pot of boiling water; let boil up and serve at once. Or, instead of adding milk, place it boiling hot in tureen, pour the soup over it, then serve. -Mrs. W. H. Smith, Fr., Parkersburg, West Va.