2 c. milk
1 c. light cream
1 1/2 tbsp. flour
1 1/2 tsp. salt
3 to 4 dashes Tabasco
2 tbsp. cold water
1 pt. oysters with liquor
1/4 c. butter
2 tbsp. minced parsley

Scald milk and cream and set aside, keeping warm. Combine flour, salt, tabasco sauce and cold water. Blend to a smooth paste and stir into oysters and their liquor. Add butter and simmer over low heat, about 5 minutes or until edges of the oysters curl. Pour scalded milk and cream into oyster mixture. Remove from heat and cover. Let the stew stand for 12 minutes to blend flavors. Just before serving, add about 2 tablespoons parsley. Serves 3 to 4.