- 1 pint (2 cups) milk
- 1 celery stalk
- 1 egg
- Salt, pepper, and grated nutmeg to taste
- ½ cupful soft bread crumbs
Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.
Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.
Season nicely with salt, pepper, and nutmeg.
MULLED MILK
- 1 pint (2 cups) milk
- 1 oz. (1 heaping tablespoonful) sugar
- 2 egg yolks
- 1 inch cinnamon stick
Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.
Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another.
OYSTER SOUP
- 12 oysters
- 2 tablespoonfuls butter
- 2 tablespoonfuls flour
- ½ pint (1 cup) oyster liquor
- ½ pint (1 cup) cream
- Salt, pepper, and grated nutmeg to taste
- 4 tablespoonfuls milk
- Toast points