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Creamed Oysters (Cups White Sauce II teaspoon)

1½ cups White Sauce II 1/8 teaspoon celery salt Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or volau-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters. 1 pint oysters 1/4 cup butter 1/4 cup flour