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Economical Oyster Soup

1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with one half pint milk. When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and pour into the tureen, over toasted bread cut into dice--if preferred rich, leave out some of the water.--Mrs. Lt. Gov.M.