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 2 quarts oysters

 1 quart (4 cups) white stock

 1 onion

 1 celery stalk

 Salt and pepper

 Some whipped cream

Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.

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 12 medium sized potatoes

 2 ozs. (2 heaping tablespoonfuls) butter

 Salt and pepper

 1 quart (4 cups) white stock

 1 pint (2 cups) cream

 2 tablespoonfuls flour

 2 tablespoonfuls melted butter

 1 teaspoonful onion juice

Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places.

Season with the salt and pepper, then add the stock, cream, and the onion juice.

Allow to boil up, and strain through a sieve; return the purée to the pan and stir into it the melted butter mixed with the flour.