OYSTER SOUP. No. 2.

Scald one gallon of oysters in their own liquor. Add one quart of rich
milk to the liquor, and when it comes to a boil, skim out the oysters
and set aside. Add the yolks of four eggs, two good tablespoonfuls of
butter, and one of flour, all mixed well together, but in this
order--first, the milk, then, after beating the eggs, add a little of
the hot liquor to them gradually, and stir them rapidly into the soup.
Lastly, add the butter and whatever seasoning you fancy besides plain
pepper and salt, which must both be put in to taste with caution.

Celery salt most persons like extremely; others would prefer a little
marjoram or thyme; others again mace and a bit of onion. Use your own
discretion in this regard.


CLAM SOUP. (French Style.)

Mince two dozen hard shell clams very fine. Fry half a minced onion in
an ounce of butter; add to it a pint of hot water, a pinch of mace,
four cloves, one allspice and six whole pepper corns. Boil fifteen
minutes and strain into a saucepan; add the chopped clams and a pint
of clam-juice or hot water; simmer slowly two hours; strain and rub
the pulp through a sieve into the liquid. Return it to the saucepan
and keep it lukewarm. Boil three half-pints of milk in a saucepan
(previously wet with cold water, which prevents burning) and whisk it
into the soup. Dissolve a teaspoonful of flour in cold milk, add it to
the soup, taste for seasoning; heat it gently to near the boiling
point; pour into a tureen previously heated with hot water, and serve
with or without pieces of fried bread--called _croutons_ in kitchen