Serve in soup broth.
CREAM OF OYSTER BOUILLON Put two dozen oysters through food chopper, cook oyster liquor and oysters together five minutes, heat 1 pint milk and 1 tablespoon flour, mixed smooth with a little cold milk, and 1 tablespoonful butter.

Let come to a boil, watching carefully that it does not burn.
Pour all together when ready to serve.

Serve in bouillon cups with crackers.

This recipe was given Mary by a friend in Philadelphia, who thought it unexcelled.
GERMAN NOODLE SOUP Place about 3 pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours, until meat is quite tender; season with salt and pepper.

About an hour before serving chop fine 3 medium-sized potatoes and 2 onions and cook in broth until tender.