Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 4 tablespoon Butter
- 1/2 cup thick cream
- 6 waffle squares
- 1 pint small oysters
- 1 wineglass sherry
- Cayenne, mace, celery salt to taste
- Melt the butter in a chafing dish. Add the oysters and cook for 3 or 4 minutes.
- Pour the cream in slowly and carefully, and bring just to the boiling point.
- When ready to serve add the sherry. Before ladling onto the crisp, hot waffles, dust with seasonings.