Creamed Oysters with Celery

cup butter or margarine
cup flour
1 teaspoon salt
1/5 teaspoon pepper
4 cups hot milk
3 pints oysters
2 cups diced raw celery
cup minced green pepper paprika or parsley

Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley.
Yield: 12 servings.