One quart of oysters, cut into quarters with a sharp silver knife. One head of celery, cut into half-inch lengths ; yolks of three raw eggs, well beaten ; yolks of two cooked eggs, boiled for twenty-five minutes, then laid in cold water for an hour; two tablespoonfuls of salad oil; one teaspoonful of white sugar ; one half teaspoonful of salt, and the same each of white pepper and made mustard ; four tablespoonfuls of vinegar.

Drain the oysters and wipe them between two soft cloths before you cut them. Set aside upon ice, and when you have cut up the celery do the same with it, in a separate vessel. Beat the raw yolks and whip in, first, the sugar, then, gradually, the oil, next, the powdered yolks, which have been rubbed smooth with salt, pepper, and mustard. When all are mixed and smooth put in the vinegar, a few drops at a time, whipping the dressing lightly and fast, all the time. It should be a soft yellow cream.

Mix oysters and celery in a glass bowl a few minutes before it is to go to table, tossing gently with a silver fork; pour half the dressing upon them while you do this, the rest on top.

Garnish with a wreath of pale-green celery-tufts laid close within the edge of the bowl, and keep on ice up to the instant of serving.

Shrimp Salad

Turn out the contents of a can of shrimps several hours before you make the salad, and set on the ice until needed. Arrange lettuce in a bowl, sprinkle it with very finely cracked ice, and lay the shrimps among the leaves. Add mayonnaise dressing and serve immediately.