BALTIMORE OYSTER STEW
25 oysters,
1 teaspoonful of flour,
1 quart of milk,
Butter,
Salt.
Take tweny-five oysters, with their liquor and put these into an agate dish on the stove with salt to taste, in a pint of cold water. Boil five minutes. Stir into this one heaping teaspoonful of flour, which has been wet with two tablespoonsful of cold water. Add one quart of milk. Let it come to a boil, but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people.
CREAM OF PEA SOUP
1 can peas,
1¼ teaspoons salt,
1 slice onion,
⅛ teaspoon pepper,
Bit of bay leaf,
2 cups boiling water,
Sprig of parsley,
2 cups hot milk,
1 teaspoon sugar,
1 tablespoon butter,
2 tablespoons flour.
Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.
