Oyster

Soup.—i o make two quarts. Melt two it; stir, and let it boil fifteen minutes; season with used for the soup as already stated, and remove the Oyster Soup, No. 2.—Knead one ounce of little white pepper, grated nutmeg, and salt if necesJenny Lind Soup.—Make a good stock from parsnip, and a little mace. When the meat is quite