CREAMED OYSTERS
1 pint small oysters,
Milk,
2¹⁄₂ tablespoons butter,
¹⁄₄ teaspoon paprika,
¹⁄₃ teaspoon celery salt.
Cook oysters in their own liquor until plump; drain and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.