Oyster Soup.
Wash one quart of oysters, if they are solid, in one quart of cold water; if not, one pint of water; drain the water through a cullender into the soup-kettle; set the kettle on the fire, and when the liquor comes to a boil, skim it; then add one quart of rich new milk; just before it comes to a boil, turn in the oysters, and thicken with two spoonfuls of cornstarch wet with milk; then stir in half a cup of butter, and season with pepper and salt. Let this boil up once, and serve immediately. Be very careful that they do not burn. A safe way is to boil the milk in a basin, which is set into another of water, and then turn it on the oysters just before removing it from the fire.