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BISQUES Oyster Soup

1 qt. oysters 1 qt. milk 2 tablespoons butter 2 tablespoons Gold Medal flour 1 teaspoon salt Few grains pepper Drain oysters through wire strainer placed over bowl, reserve the liquor. To wash: Pour over the oysters cold water, using 2 cups water to each quart of oysters. Examine each oyster for bits of shell.

Put the liquor on to boil, skim, and strain through double cheesecloth. Scald the milk, thicken with Gold Medal flour and butter cooked together; cook the oysters in the cleared liquor until they grow plump and the edges curl. Add this to the milk foundation with seasonings, and serve.