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Creamed Oysters and Celery

1 pint oysters 2 tablespoons butter 3 tablespoons flour Milk 1/2 teaspoon salt 1/2 saltspoon pepper 1/2 saltspoon celery salt Squares of buttered toast 1/2 cup chopped celery Cook the oysters in their own liquor; skim; drain and reserve the liquor. Cook the flour in the butter; stir in gradually the oyster juice, to which milk has been added to make one and a half cups. Stir until the sauce thickens; reheat the oysters; season and serve on squares of buttered toast, sprinkling chopped celery over all.