No. 58—OYSTER SOUP.
Quantity for 6 Persons.
- 1 qt. oysters
- 1 qt. milk
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsps. of fresh butter
Preparation: The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup.
No. 59—CHICKEN BOUILLON TO DRINK.
Quantity for 4 Persons.
- 1 chicken
- 1 egg
- 1½ qts. of water
- Some salt
Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents.
No. 60—PIGEON BOUILLON TO DRINK.
Quantity for 3 Persons.