Drain one pint of oysters through a colander for five minutes, to remove the liquor, and then pour over them one pint of boiling water, which must be thrown aside; add to the liquor already drained a pint of boiling water and put over the fire in a porce-

Iain-lined saucepan. Boil until all the scum has risen and been skimmed off; then add half a pint of fresh milk, one water cracker rolled to a powder, a piece of butter, and a little salt and pepper; boil ten minutes, and just before the soup is to be served turn in the oysters from the colander and let them scald for three minutes.