Oyster Soup
Pour a quart of cold water over a pint of oysters. Drain through a colander.
Put the water drained from the oysters into a saucepan. Simmer gently three minutes. Remove the scum. Add to the broth in the saucepan one tablespoon each of butter and flour stirred to a paste.
Cook three minutes or until smooth, stirring meanwhile. Then add half a cup of unsweetened condensed milk, or common cream, and season to taste with salt and pepper. When the soup boils, add the drained oysters, and as soon as it again boils and the edges of the oysters curl and separate, remove from the fire and serve.