2 tbsp. flour
1 1/2 tsp. salt
1 pint oysters
1 quart of milk, scalded
Ten drops Tabasco sauce
Combine flour, salt, Tabasco and water; blend to a smooth paste. Stir into
oysters and liquid. Simmer over very low heat until edges curl, then pour
oyster mixture into scalded milk. Remove pan from heat, cover and let
stand 15 minutes to mellow flavor. Reheat stew briefly and serve piping
hot in heated soup plates. Drop small clumps of butter, parsley and
paprika over just at serving. Makes 3 4 servings.
Add Italian bread sticks, or oyster crackers, water cress salad* and apple
pie for dessert.
*Cress Salad 1 Bermuda onion
1 pint (or bunch) water cress French dressing
Wash cress carefully, removing all bruised or wilted leaves. Break stems
into 11/2" lengths and put in salad bowl. Chop onion very fine, mix with
cress, add French dressing.