OYSTER PLANT (SALSIFY) SOUP
Use enough salsify to make 4 cups when sliced. Soak in cold water for an hour, then scrape and put in fresh water, containing some lemon juice, for fifteen minutes. The salsify must not be left out of the water, or it will turn dark. Cut in thin slices, and put into a saucepan containing 4 cups of water and ½ cup of milk, and let cook slowly for about an hour, adding 1 teaspoon of salt when it has cooked half the time. Reserve ¼ of a cup of the salsify, and press the remainder, with the stock, through a sieve; return to the saucepan, add 1½ cups of milk and 1 cup of cream, and 1 tablespoon of butter rubbed together with 1 tablespoon of flour (or less if a thick soup is not liked), a little salt, a dash of paprika and pepper, and serve very hot with small crackers.