Let the jar stand in hot water or in a warm place, where the temperature is not above 115° F., for an hour and a half. Then pour into a saucepan, stir in a half-pint of milk and heat slowly to boiling-point. Season to taste and serve hot.
The boiling is essential—to prevent further digestion and keep the broth from spoiling.
If heated gradually the milk will be sufficiently digested before the mixture boils.
The very small bits of oyster that remain undissolved may be strained out, or rejected in eating the soup, but are rarely unacceptable to the stomach.
GUM ARABIC WATER (ACACIA).
Dissolve 1 ounce of gum arabic in 1 pint of boiling water; add 2 teaspoonfuls of sugar, a wine-glass of sherry or juice of 1 lemon. Good for poison cases.
LIME WATER.
Into 2 quarts of water place a lump of unslaked lime the size of an egg. After standing awhile, stir thoroughly and pour off the solution; add fresh water and keep covered.
ARROWROOT WATER.
Moisten 1 teaspoonful of arrowroot with cold water; smooth into a paste; add 1 pint of boiling water and boil five minutes, stirring continuously.