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Show . a OYSTER SOUP BY BERTHA E. SHAPLEIGH Cooking Authority for NEA Service and Columbia University. One quart or 4 dozen oysters, 1 Fllce onion, 1 sprig parsley, i,j cup celery, 14 cup flour. 3 tablespoons lnrd or butter, 1 lenspnon salo, V teaspoon tea-spoon pepper, few gratings of nutmeg, 2 cups rirh milk or cream. Pick over, to free from shell, the oysters, and tben chop them finely. Add one cup of cold water and cook 20 minutes, having kettle closely covered. cov-ered. Strain through a fine strainer r.nd cook with the nnlon. celery, parsley and flour, which have cooked In the lard until Bllghtly brown. When thick-ened thick-ened add salt, pepper, nutmeg and cream. Bring to boiling point, season more to taste and servo. (Cut this out and paste It In your cook book) 4 r --1 |