Oyster Soup

Directions

1. 1
   Put milk into double boiler.
2. 2
   Rub together the cornstarch and margarine and stir into the hot milk, adding the bacon and celery. Let come to a boil.
3. 3
   Pour a few drops of lemon juice over the oysters and bring them to a boiling point in their own liquor. Drain and (if they should curdle, wash them in a little cold water).
4. 4
   Turn at once into the milk.
5. 5
   Season with salt and pepper; remove the bacon and celery.
6. 6
   Pour over broken crackers into a hot tureen or soup plates and serve immediately.
7. 7
   Yields 6 servings.