put in the clams and juice, cook for one minute, and strain.

Notice that there is no salt in this soup. A cup of cream,
whipped, either put on top or stirred in, is very nice.


Oyster Soup

1 pint oysters.
1/2 pint water.
1 quart rich milk.
1/2 teaspoonful salt.

Drain off the oyster juice, add the water, boil it for one minute,
and skim it well. Heat the milk and mix it with this; drop in the
oysters and cook one minute, or till the edges begin to curl, and it
is done. This soup is not thickened at all; but if you like you may
add two tablespoonfuls of finely powdered and sifted cracker-crumbs.


Meat Soup or Bouillon Made from Extract

This Margaret made from beef extract, before she learned to use
the fresh beef.

2 teaspoonfuls of extract, or 2 capsules.
1 quart of boiling water.
1/2 an onion, sliced.
1 stalk of celery.
1/2 teaspoonful salt.