Oyster Stew *


                 8      ounces        oysters --  canned
                 2      tablespoons   butter or margarine
                 1/4  teaspoon      Worcestershire sauce
                 1/2  cup           celery -- finely chopped
                 2      cups          milk -- hot
                 salt and pepper -- to taste

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