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Oyster Bouillon

25 oysters 1 cup water Salt and red pepper 1 pint milk 1/2 tablespoon butter Wash the oysters; chop them fine; cover with water or oyster juice and cook in a double boiler for one hour, closely covered; strain through a sieve; add the milk, separately heated, and the butter and seasoning. Serve in bouillon cups OYSTER SOUP No. 1 25 oysters and juice 1 pint milk 1 ounce butter Salt and pepper 1 hard boiled egg 1 soda cracker rolled 1/4 cup chopped celery Boil the milk and set it aside. Bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and the butter; let them simmer until the edges begin to curl; add the boiled milk; bring all to a boil and add the seasoningsalt and pepper to taste. Mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them.

OYSTER SOUP No. 2 25 oysters and juice 1 pint cream stock Drain the oysters through a colander; strain the juice through a fine sieve; bring to a boil; skim; and when clear add the oysters, washing them first to remove bits of shell. Let them cook slowly until the edges begin to curl; add the cream stock and serve. 25 small clams 1 pint milk Pinch of mace 1 hard-boiled egg