Oyster Soup
1 Dozen Oysters 1 Rounded Teaspoon Butter 1 Cup Milk 1/2 Teaspoon Cornstarch Salt to Taste Drain the oysters and chop very fine.
Put back in the liquor and let them boil up three times, skimming each time.
When done, strain, and to the liquor add the milk, in which the cornstarch has been cooked. Just before serving add the butter. Clam soup may be made in the same way.