eight minutes; then add dry flour, and cook two minutes longer, being
careful not to burn. Stir into the milk, and cook ten minutes. Rub
through a strainer, and return to the fire. Now add the cheese. Beat
the eggs, with a speck of pepper and half a teaspoonful of salt.
Season the soup with salt and pepper. Hold the colander over the soup
and pour the eggs through, upon the butter, and set back for three
minutes where it will not boll. Then serve. The cheese may be omitted
if it is not liked.


Yacht Oyster Soup.

A quart of milk, one of oysters, a head of celery, a small onion, half
a cupful of butter, half a cupful of powdered cracker, one teaspoonful
of Worcestershire sauce, a speck of cayenne and salt and pepper to
taste. Chop onion and celery fine. Put on to boil with milk for twenty
minutes. Then strain, and add the butter, cracker, oyster liquor,
(which has been boiled and skimmed), and finally the seasoning and
oysters. Cook three minutes longer, and serve.


Lobster Soup with Milk.

Meat of a small lobster, chopped fine; three crackers, rolled fine,
butter--size of an egg, salt and pepper to taste and a speck of
cayenne. Mix all in the same pan, and add, gradually, a pint of
boiling milk, stirring all the while. Boil up once, and serve.


Lobster Soup with Stock.