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CHAPTER X: Oyster

CREAM - OF - OYSTER SOUP, NO. 2 1 cup of oysters 1 1/2 cups of thin white sauce 1/2 cup of cold water Pour the water over the oysters and remove bits of shell. Strain the water through two folds of cheese cloth. Heat it to the boiling point, add the oysters and again heat to the boiling point; stir into the hot sauce. A slice of onion and stalk of celery, scalded in the sauce, make a variation of flavor.

OYSTER STEW 1/2 cup of cold water 1/2 teaspoonful of white or 1 pint of oysters black pepper 1 1/2 cups of hot milk or water 3 tablespoonfuls of butter 1/2 teaspoonful of salt 1/4 cup of cracker crumbs Pour the cold water over the oysters, rinse each and remove bits of shell; add the hot liquid and bring quickly to the boiling point; add the butter, seasonings and crumbs and serve at once.