1 1/2 tbsp. flour
1 1/2 tsp. salt
Dash of Tabasco
2 tbsp. cold water
1 pt. oysters with liquid
1/4 c. butter
3 c. milk
1 c. half & half
Dash of BLAIR paprika

In 2 quart saucepan combine flour, salt, Tabasco and water and blend to a smooth paste. Stir into oysters and liquor. Add butter, then simmer oysters over very low heat about 5 minutes or until edges curl. Stir gently.

Meanwhile, scald milk and cream, then pour into oyster mixture. Remove from heat and cover. Let stand 15 minutes to blend flavors. Heat tureen and soup bowls, then reheat stew briefly to serving temperature. Dash with paprika. 3 to 4 servings.