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


Step 1:

Melt the butter in a chafing dish. Add the oysters and cook for 3 or 4 minutes.

Step 2:

Pour the cream in slowly and carefully, and bring just to the boiling point.

Step 3:

When ready to serve add the sherry. Before ladling onto the crisp, hot waffles, dust with seasonings.