Oyster Soup

1. 1

   Put milk into double boiler.

2. 2

   Rub together the cornstarch and margarine and stir into the hot milk, adding the bacon and celery. Let come to a boil.

3. 3

   Pour a few drops of lemon juice over the oysters and bring them to a boiling point in their own liquor. Drain and (if they should curdle, wash them in a little cold water).

4. 4

   Turn at once into the milk.

5. 5

   Season with salt and pepper; remove the bacon and celery.

6. 6

   Pour over broken crackers into a hot tureen or soup plates and serve immediately.

7. 7

   Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.