THE TASTE OF HISTORY

Soup, decided the East Hampton Ladies Village Improvement Society in 1896, was important enough to lead off the society's first cookbook.

The book includes nearly two dozen warming potages, among them this offering, with indigenous ingredients:

OYSTER SOUP

1 quart oysters
2 cups milk
1 tablespoon butter
1 cup boiling water

Drain every drop of liquor from oysters through a colander; put liquor and water, with pepper and salt to taste, on the stove over a good fire. Boil quickly and add butter.

When butter melts, put in the oysters and let heat slowly. Boil five minutes. Take from fire and add the milk, boiling hot.

Mrs. Henry S. Talmage