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Creamed Oysters with Celery

Clean one pint of oysters and cook them in their own liquor until they are plump. Drain, then strain the oyster liquor and add to it enough thin cream to make one and a half cups. Melt in the chafing-dish three tablespoons of butter, add five tablespoons of flour and stir to a paste. Pour in the liquid gradually, and beat till creamy. Season with pepper, salt and celery salt. Add the parboiled oysters and cook till just at the boiling point. This may be poured over slices of buttered toast, then sprinkle with very finely chopped celery. If plain creamed oysters are desired, leave out the celery and celery salt, and if toast is not obtainable, the dish is excellent served with bread and butter sandwiches. -I. G. C.