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Oyster Stew

1 c milk
1 c light cream
1 pt shucked oysters (do not drain)
2 tb butter or margarine
1/4 ts salt
1/4 ts celery salt
pinch pepper
pinch paprika

Heat 4 soup bowls. Scald the milk and cream in a large heavy saucepan
over moderately high heat. Drain the oyster liquor into a separate
saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor
into a third saucepan, add the oysters and butter, and heat,
uncovered, over moderate heat, swirling the oysters around 3 to 4
minutes until their edges just begin to ruffle. Add the oysters at
once to the hot milk mixture, mix in the hot oyster liquor, salt,
celery salt, pepper and paprika. Ladle into the heated bowls and
serve piping hot with oyster crackers.

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