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

      1 pn Pepper

      1 pn 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 sauce-
  pan, 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.