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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

VEGETABLE OYSTER SOUP

Take 6 or 8 good-sized salsify roots, scrape and chip off. To prevent them from turning dark, scrape under water.  Cook in just enough water to make them tender, then mash with potato masher; turn 1/2 gallon of rich sweet milk in. Let come to a boil, season with salt, pepper and butter as for the real oyster. Serve hot with crackers. This is a splendid substitute for oysters.

Sister Sarah Minick, Lyons, Kans

 

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