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Oyster Soup (Empty the oysters into)

Empty the oysters into a colander and drain off all the liquor; then strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of oysters take a quart of milk.

Put the milk, oyster liquor, one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter, one tablespoonful salt, one-half teaspoonful pepper, all on the fire together in a farina-boiler (or put a skillet one-third filled with boiling water under the saucepan, to prevent the milk burning). When it comes to a boil, put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge. Serve immediately, for if they are cooked too long, they become hard, dark and tasteless. If you put the salt in last, it will not curdle the soup. Some add one level teaspoonful whole cloves and same of mace, tied up in a net bag, but they are little improvement.--Mrs. R.