Peg jenning's whiskey-flavored crab soup

1. Heat crabmeat in milk and butter.
2. Make cream sauce by cooking butter and flour together slowly for 2 minutes, then whisking in milk, and salt and pepper to taste.
3. Bring to boil and whisk until smooth.
4. Add cream; stir in crabmeat as soon as it simmers.
5. When it is just at boiling point, stir in whiskey.
6. Serve in heated cups with a sprinkling of parsley.
7. No good cook is above profiting by another"s mistakes.
8. When his friend mrs.
9. 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.