Oyster Stew

Put oysters in a strainer over stew pot and drain; pour 3/4 cup cold water over oysters.

Heat liquid to boiling point and skim off foam; add milk and cream and when it boils, add flour and butter that has been mixed together and is smooth.

Season with salt and pepper to taste; keep hot until ready to serve.

Before serving, bring liquid to boiling point.

Remove from heat to prevent further boiling and pour in oysters and when they have cooked enough to be plump and the edges begin to curl, serve.

If all milk and no cream has been used, double the amount of butter.

Never allow milk to reach a boil after putting in oysters, as they will be toughened and the quality of the stew spoiled.