Fifty-two Sunday dinners

by Elizabeth O. Hiller

---

December
Second Sunday

Oyster Soup
Boiled Leg of Mutton—Caper Sauce
Savory Rice—Steamed Squash
Stuffed Egg Plant
Lima Bean Salad
Graham Bread Sandwiches
Fig Pudding
Café Noir

---

OYSTER SOUP

1 quart select oysters.
4 cups scalded milk.
1 stalk celery broken in pieces.
¼ cup butter.
¾ teaspoon salt.
¹/₈ teaspoon pepper.

Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON