No. 1. Oysters on the Half Shell

60 cts.

A : 3 doz. small oysters, Blue Points if possible, in the shell and ice cold ;

B : 2 lemons cut in quarters;

C : Salt, pepper, cayenne, horse-radish or Tabasco sauce.

Open A, loosen oysters, leave them on lower shell; place on oyster-plates or ordinary plates filled with shaved ice ; put B in centre of each plate and serve with C. Raw oysters are suitable for any meal but breakfast.

No. 2. Little Neck Clams

40 cts.

A: 3 doz. Little Neck clams in shell and ice cold. Follow recipe No. 1 (Oysters on the Half Shell), using clams instead of oysters.

No. 3. Raw Oysters

50 cts.

A : 1 qt. oysters, best quality, not too large, very cold and thoroughly clean ;

B : Vinegar Sauce No. 161 (Vinegar Sauce).

Take a large block of ice, melt out a cavity with a hot flat-iron, pour out water and fill with A, or serve A from a large glass dish into small dishes, with a spoonful of B poured over each one. Suitable for luncheon or supper.

No. 4. Raw Clams

24 cts.

A : 1 qt. Prince's Bay clams, ice cold.

Follow recipe No. 3 (Raw Oysters), using clams instead of oysters.

No. 5. Oyster Cocktails

A: 2 doz. small oysters or 1 pt. oysters cut into small pieces, ice cold ;

B: 1 tbsp. horse-radish, 1/2 tsp. 'Tabasco sauce, 1 tbsp. vinegar, 1 tbsp. Worcestershire sauce, 2 tbsp. lemon-juice, 1 tbsp. tomato catsup, 1/2 tsp. salt ; mix and place on ice an hour before needed.

Put A in 6 small glasses, add 1 tbsp. of B to each glass, or 1111 grape-fruit, lemon-shells or torn cups, adding the pulp to B.

No. 6. Clam Cocktails

20 cts

A : 2 doz. Little Neck or 1 pt. Prince's Bay claims.

Follow recipe No. 5 (Oyster Cocktails), using clams instead of oysters.