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Plain Oyster Soup

Take one quart of oysters to one quart of milk. Boil the milk and liquor from the oysters together. When it has fairly boiled, add a tablespoonful of butter and let it boil up again, using powdered crackers or flour to thicken while boiling. Put in the oysters and serve immediately. The butter is often, and, we think, preferably, added with the seasoning of pepper and salt, for butter when boiled loses its fresh and pleasant flavor.