OYSTER BISQUE (From "Recipes from the 100 Year History of Tabasco" -- Pub. 1968) 2 cans (10 oz. each) condensed oyster stew, undiluted 3 cups milk 3/4 cup water 2 1/2 teaspoons instant minced onion 2 tablespoons dried celery flakes 2 bay leaves 1/2 teaspoon Tabasco pepper sauce 1 can (8 oz.) oysters, drained and chopped 2 tablespoons flour 2 tablespoons water 1/4 cup sherry 2 tablespoons dried parsley flakes Combine oyster stew, milk, 3/4 cup water, minced onion, celery flakes, bay leaves, Tabasco and chopped oysters in a medium saucepan. Stir until well mixed. Bring to a boil, uncovered, stirring occasionally. Reduce heat; simmer 10 minutes, stirring occasionally. Combine flour and 2 tablespoons water, blend until smooth. Stir into oyster stew mixture and simmer about 2 minutes, stirring occasionally, until slightly thickened. Remove from heat. Stir in sherry and parsley. Serve at once. Yield: About 6 servings.