Oyster Soup

Ingredients

• 1 quart select oysters
• 3/4 cup butter
• 4 cups scalded milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 stalk celery broken in pieces

Method

1. 1

   Place oysters in a colander, pour over cold water, and remove bits of shells.

2. 2

   Reserve the liquor.

3. 3

   Heat to boiling and strain.

4. 4

   Scald milk with celery, remove celery, and add oyster liquor to milk.

5. 5

   Plump oysters in their liquor, place in a hot soup tureen, and pour milk mixture over oysters.

6. 6

   Serve with hot oyster crackers.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 72. The excerpt below is the record exactly as published.

teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. APRICOT DUMPLINGS 2 cups flour. 1 tablespoon Cottolene. }/2 teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots. Process: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit- cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with HARD SAUCE J^ cup butter. 1 cup powdered sugar. Sherry wine, brandy or vanilla. Nutmeg. Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg. 162 52 Sunday Dinners "sZT/sum., (YKlentt Oyster Soup Boiled Leg of Mutton — Caper Sauce Savory Rice — Steamed Squash Stuffed Egg Plant Lima Bean Salad Graham Bread Sandwiches Fig Pudding Cafe Noir OYSTER SOUP 1 quart select oysters. 34 cup butter. 4 cups scalded milk. 5i teaspoon salt. 1 stalk celery broken in pieces

Cook this with the app: pantry check, scaling, and the assistant.