1. Combine 1 1/2 tablespoons flour, 1 1/2 teaspoons salt, dash Tabasco, and 2 tablespoons cold water; blend to a smooth paste. Stir into 1 pint oysters and their liquor. Add 1/4 cup butter.

2. Simmer oysters over very low heat about 5 minutes or just until edges curl, stirring gently. Meanwhile, scald 3 cups milk and 1 cup light cream. Pour in oyster mixture. Remove from heat; cover.

3. Let stew stand 15 minutes to blend flavors. Have tureen and soup dishes hot. Reheat stew briefly to serving temperature. Pour into tureen. Dash with paprika.

Makes 3 or 4 servings. Pass crackers.