Heat crabmeat in milk and butter. Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in crabmeat as soon as it simmers. When it is just at boiling point, stir in whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another's mistakes. When his friend Mrs. Jennings added a splash of Scotch instead of using sherry in the crab soup she made for him, Beard didn't object to the flavor but did add her recipe to his lifetime collection.

sylvia. Steiger@lunatic. Com, moderator of Gt Cookbook and PlanoNet Lowfat and Luscious echoes