If served raw, they should be taken from the shells just before using and be icy cold.

Cocktail

PACK the bottom of a champagne-glass with shaved ice and lay on it six small oysters. Make a dressing of one tablespoon-ful of tomato catsup, one of lemon-juice, one of Worcestershire sauce, two dashes of Tabasco, pinch of salt and a teaspoonful of grated horseradish. On the top float a few cubes of crisp white celery.

Epicure

HAVE the oysters freshly opened. Scrub and dry the deep shell and lay an oyster in each one without any of their own juice. Sprinkle with salt and put a teaspoonful of mayonnaise on each oyster; on that a tiny bit of caviar. Sprinkle the caviar with cayenne. Serve icy cold.

In Ice Block

MAKE a square hollow in a block of ice, using a hot flat-iron or brick. Stand the block on a folded napkin upon a platter, wipe out all the water from the cavity and decorate the block with smilax. Wash and wipe the oysters; season them with salt and cayenne and lay them in the ice hollow, with thin slices of lemon on top.

Relish

MAKE little cups by cutting lemons or small shaddocks in halves crosswise and removing the pulp. Half bury these cups in shaved ice and fill them with small oysters, that have been carefully looked over, and a few bits of the lemon pulp. At the latest moment pour over a dressing made of grated horseradish, vinegar, salt and paprika. Cover the top with stiffly whipped cream.