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4 Tbsp. butter
1 cup milk
2 cups cream
Celery salt
Worcestershire
Paprika
Drain liquid from Oysters and heat it with milk and cream in large saucepan. While liquid is cooking, heat 4 bowls and place 1 tablespoon butter in each bowl to melt. When Oyster liquid and cream mixture is hot, season with celery salt, Worcestershire and paprika. Add Oysters to liquid and let come just to the boiling point, but do not boil. When steaming hot, pour into bowls and serve with Oyster crackers.
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