Instructions: Cook oysters in 1 1/2 cups liquor and water until edges of oysters curl.

Pinch tiny dumplings from dough and drop into cooking oysters. Add diced onions and cook over medium heat for about 15 minutes or until dumplings are no longer doughy. Heat milk, water, and butter. When hot pour into oyster stew. Serve at once.

For the Dumplings:
Sift flour, salt, and baking powder. Add water a little at a time, and knead to form dough. Pinch off tiny dumpling balls 1/4-inch round for oyster stew.

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