OYSTER SOUP.Wash and drain two quarts of oysters, put them on with three quarts ofwater, three onions chopped up, two or three slices of lean ham, pepperand salt; boil it till reduced one-half, strain it through a sieve,return the liquid into the pot, put in one quart of fresh oysters, boilit till they are sufficiently done, and thicken the soup with fourspoonsful of flour, two gills of rich cream, and the yelks of six newlaid eggs beaten well; boil it a few minutes after the thickening is putin. Take care that it does not curdle, and that the flour is not inlumps; serve it up with the last oysters that were put in. If theflavour of thyme be agreeable, you may put in a little, but take carethat it does not boil in it long enough to discolour the soup.