Chop 1 qt. of oysters and put in a pan with 1 bay leaf, 1 sprig parsley, 1 stalk celery, 1 slice small onion, white pepper, cayenne, salt, blade of mace, 1/2 pt. of chicken stock, and some of the liquor of the oysters. Cook 20 minutes. Put 1 scant pt. bread crumbs (no crust) and 1/2 pt. of chicken stock in another pan, cook slowly 20 minutes. Now strain liquor from first pan into the second, pressing all liquor from oysters; cook 10 minutes. Reserve 1/2 cup of cream; put the rest of a qt. to heat in a double boiler. When the contents of pan containing oysters have cooked 10 minutes, rub through a fine sieve, and add 1 tablespoon of flour, and 2 tablespoons of butter; return to the fire; stir until it boils, then add the hot cream and set back to a cool place. Add the 1/2 cup of cold cream to the well-beaten yolks of 4 eggs, and stir into the bisque; cook 1 minute, stirring all the time. - Mrs. C. J. Jeffries, Winnetka, 111.