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Oyster Soup
1 pint oysters.
1/2 pint water.
1 quart rich milk.
1/2 teaspoonful salt.
Drain off the oyster juice, add the water, boil it for one minute, and skim
it well.
Heat the milk and mix it with this; drop in the oysters and cook one minute,
or till the edges begin to curl, and it is done.
This soup is not thickened at all; but if you like you may add two
tablespoonfuls of finely powdered and sifted cracker-crumbs.
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