Oyster Stew - Crackers

Nut Brownies Canned Fruit

Cocoa

Oyster Stew

Examine each oyster, remove any bits of shell, but retain all the oyster crabs, which are considered a delicacy.

In a double-boiler heat 2 c milk. Drain the liquor from the oysters, heat to the boiling point, and strain through a cheesecloth. Add to the hot milk, thicken with 2 T butter, 2 T flour, creamed together, and season with 1/2 t salt and a dash of pepper. When creamy add the oysters, cook until plump and the gills begin to curl. Pour into a hot turee: and serve at once with crackers.

For Nut Brownies see Lesson 58.

For Cocoa see Lesson 2.

Preparing The Meal

Twenty minutes before supper time prepare the oyste stew. Sufficient milk for the cocoa as well as for the soul may be heated at the same time. Cook the cocoa mixture and add the desired amount of hot milk to it and let stand until the stew is done. Serve the supper.