Luncheon Oyster Cups

Directions

1. 1
   Melt the margarine, add three tablespoonfuls of flour, and cook until the mixture bubbles.
2. 2
   Add one and one-half cupfuls of cold milk gradually, stirring constantly.
3. 3
   Stir in the celery and cook twenty minutes in a double-boiler.
4. 4
   Add the pimiento chopped and the cheese.
5. 5
   Cook the oysters in their own liquor until the edges curl, and add them, cut in small pieces, together with the liquor strained, to the white sauce.
6. 6
   Serve in cups made of the following mixture: sift together two cupfuls of bread flour, the salt, and the baking-powder.
7. 7
   Mix in the shortening thoroughly and add about three-fourths cupful of milk or enough to make a soft dough.
8. 8
   Toss on a well-floured board, roll to one-have inch thickness, and cut with a biscuit cutter.
9. 9
   Press each biscuit over an inverted greased gem-pan.
10. 10
    Bake a delicate brown in a 450F (230C).
11. 11
    oven.
12. 12
    Arrange on a hot platter and fill the cases with the oyster mixture.