THE TASTE OF HISTORY

The East Hampton Ladies Village Improvement Society cooks of 1939 imparted their culinary finesse in straightforward narrative fashion. No frills in the writing, no frills in the cooking.

GARDINER'S BAY OYSTER STEW

Gardiner's bay oysters are quite salty and considered especially good. For a stew, they are usually warmed in their own juice until the edges curl, then combined with hot milk in which plenty of butter has been melted, seasoned to taste, and served at once.

If the oysters are extra large, they may be put through the coarse food chopper. In this case thin cream, seasoned and hot, is good in place of the milk. Chopped parsley sprinkled on top, and a dash of sherry added, makes a gala stew. It is important to cook it very little.

Jeannette E. Rattray