58 Oyster Soup
Take a couple of quarts of oysters out of the liquor with a fork, strain the liquor, and if there are any shells in them rinse them off. To each quart put a pint of milk or water. Set them on the fire, when it begins to simmer skim it, mix three tea spoonsful of flour, with a little milk, stir it in when the oysters boil, when it boils again take it up and season it with salt, pepper, a table spoonful of tomato catsup, a table spoonful of vinegar and a small lump of butter; turn it on to a slice of toast cut in pieces.