Ingredients

Drain and save liquid from canned, frozen, or fresh Oysters – 1 cup for 2 servings, 2 cups for 4

Add water to liquid to make 1/3 cup for 2 or 2/3 cup for 4

Melt in sauce pan, Butter… 1 Tablespoon for 2, of 2 Tablespoons for 4

Add oysters and cool slowly just until edges of oysters curl

Stir in oyster liquid and…

Canned cream of celery soup, 2/3 cup for 2, 1 can for 4

PET Evaporated Milk, 3/4 cup for 2, 1 -2/3 cups for 4 (1 Tall can)

Salt – 1/4 teasp. for 2, 1/2 teasp. for 4

Pepper – few grains for 2, few grains for 4

Heat and stir until steaming hot, but do not boil.  Serve hot.

Sprinkle stew with paprika or finely cut parsley for an appetizing garnish.

Cut the meat into small pieces, salt & pepper, and dredge with flour.  Melt bacon drippings in heavy skillet and brown the meat; add onions and brown slightly.  Add the turnip, carrots, celery and parsley; simmer for 2 hours.  Add the cubed potatoes and cook more rapidly until potatoes are done. Thicken the liquid with flour if necessary and serve stew with dumplings. Serves 6.

(recipe from “the Sears Roebuck and Co. – The Kenmore Cook Book” – first published in 1939, my edition copyright 1947)