Creamed Oysters
11/2 tablespoons flour 1 tablespoon butter Salt and pepper Dash of celery salt Heat the oysters in their own liquor, removing the scum that rises. Melt the butter in a separate pan; stir in the flour; add the milk gradually, stirring constantly to prevent lumps. Pour the oysters into the cream sauce thus made and just before serving add the seasoning. Serve in patty shells or on buttered toast.