1 can International Bazaar Oysters
2 tbsp. butter
1/4 tsp. Worcestershire sauce
1/2 c. celery, cut fine
2 c. hot milk (or half cream)
Salt and pepper

Simmer celery in butter until tender, add Worcestershire sauce and oysters, with their juice. Heat just until oysters begin to curl. Add milk. Serve steaming in bowls, garnished with paprika.