1 C. oyster liquor          1/2 tsp mace
2 dozen oysters             1/8 tsp salt
6 C. milk                       Dash of pepper
4 TBL butter                    Paprika

Heat oyster liquor to a boiling point. Add oysters and simmer until edges curl. Scald milk; add butter, oysters, liquor, and seasonings. Serve at once in hot soup bowls with a dash of paprika over soups. Makes 6 servings.

1 small (3 lb.) fowl               2 cups sliced okra
4 TBL fat butter, or bacon fat     1 sprig thyme
1 slice (1 lb) ham, diced          2 dozen oysters
1 medium onion, sliced             1/16 tsp cayenne 
1 1/2 tsp salt                     1 TBL file' or
1 quart hot water                  3 TBL sassafras leaves 

Clean chicken and cut in pieces. Saute' chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute' about 10 minutes. Add salt and water; bring to a boil, and simmer 1 1/2 hours, or until chicken is tender. Add okra, and thyme, and simmer 1/2 hours longer, or until okra is tender. Remove chicken from bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasonings if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. Makes 6 to 8 servings.

1 small soup bone (knuckle)    1/3 c. chop onion
  Cold water to cover          3/4 c. chop celery leaves + stalks
1/2 c. diced white turnip      2 1/2 c. (No. 2 can) tomatoes
1 1/2 c. diced carrots         2 tsp. salt
1 c. diced potatoes            1/8 tsp. pepper

Wipe meat with damp cloth. Place in kettle, add water to cover, heat slowly to boiling point, and boil 10 minutes. Cover and simmer 3 hours, removing scum as it forms. Add vegetables and seasonings, and continue simmering for another hour. Remove soup bone and pour soup into hot tureen or bowls. Makes 6 servings.