Vegetables and milk are the basis for these soups. The vegetables are cooked in water and then rubbed through a sieve. Equal parts of milk are added and then thickened slightly and seasoned. When it is desired to give additional food value, eggs may be added.
OYSTER BROTH
Drain twenty-four oysters, saving the liquid. Wash and carefully look over the oysters to free from bits of shell. Chop fine and place in saucepan and measure the oyster liquid, adding sufficient water to make two cups. Simmer slowly for fifteen minutes. Let boil up once. Strain, season to taste with salt, pepper and then the broth is ready to serve. Equally good hot or cold.
PUREE OF OYSTER
Prepare two cups of thin cream sauce and add
Twenty-five oysters, chopped fine,
One and one-half cups of oyster liquid,
One tablespoon of grated onion.
Simmer slowly for twenty minutes and then bring to a scalding point. Strain, season to taste with salt and pepper, adding two tablespoons of finely minced parsley.
Clams may be used to replace the oysters.