Oyster Soup
Oyster soup for six will need 30 oysters. Drain them, rinse, and drain again. Scald the liquor, boil and skim for five minutes, then measure.
Take twice the quantity of milk, heat in the double boiler; for each ½ pint blend I level tablespoonful of flour with enough water to make a paste, turn into the milk and stir until thickened. Season highly with salt and pepper; have the oyster liquor heating separately. Drop the oysters into the thickened milk and when they begin to ruffle add the hot liquor. Taste to see that the soup is well seasoned and take at once from the fire, serving with small crackers.