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Puree of Oysters

For fifty oysters. Put the oysters on in their own liquor--let them come to a boil--take them out and mince them; skim the liquor when nearly done. Beat well together: 1 egg. 1 dessertspoonful butter. 1/2 pint milk. 1 cracker sifted. Salt, pepper (mace, also, if liked).

Pour this into boiling liquor and then add the minced oysters. When done, the soup is smooth. The milk must be fresh or it will curdle.--Mrs. John Walker, Alabama.