Oyster Stew


    1 quart of Bevans oysters with the liquid

    1/8 teaspoon of pepper

    1 Cup of water

    2 stalks of celery, chopped fine

    3 green onions

    1 Cup of evaporated milk



    2 Cups of whole milk

    4 Tablespoons of butter

    3 Tablespoons of flour

    1/8 teaspoon of nutmeg

    1 sprig parsley 

    1 1/2 teaspoons of salt







    Boil celery and onions in water for five minutes. Add oysters and cook until     edges curl. Add milk, butter, and dry ingredients. Serve with seasoned     oyster crackers.

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