Soup and Soup Making

by Emma P. Ewing

OYSTER SOUPS.

These all belong to the white soup class, but they occupy so anomalous a position—an oyster soup being simply an oyster stew with additional liquid, and a thickening of flour—that they deserve special mention.

TO STEW OYSTERS.—No. 1.

Rinse a quart of oysters in cold water, drain through a sieve. Put a piece of butter the size of an egg in a stew pan, and when melted add a pint of milk and let it come to a boil; add the oysters, and the moment the edges curl remove from the fire; season with salt and pepper. Serve with small crackers, or on thin slices of buttered toast.

TO STEW OYSTERS.—No. 2.

Pour a pint of cold water over a quart of oysters, stir well and drain; put the liquor in a stew pan greased with butter; when it boils, skim, add the oysters, season to taste with butter, salt and pepper, and cook and serve as in No. 1.

In changing an oyster stew to a soup, the thickening and extra liquid should be added and cooked before the oysters are put into it.