The Blue Grass Cook Book

page 38

  1 quart of corn,

  1 quart of oysters,

  1 pint of sweet cream,

  1/4 pound of butter,

  2 tablespoons of flour,

  Season to taste.

Boil the squirrels and birds in the water till tender and remove all the bones.
Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving
add the oysters and cream with butter and flour rubbed together. Season and
serve hot.

      OKRA SOUP
Take 1/2 gallon of beef stock, 1 quart of tomatoes, and 1 quart of okra, and
pepper and salt to taste and boil 1/2 hour. Thicken with 1 tablespoon of flour.

      OYSTER SOUP (No. 1)

(Famous Virginia Recipe)Miss Virginia Croxton

  3 pints oysters,

  1 1/2 pints milk,

  2 eggs,

  Piece of butter size of an egg,

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