1 quart oysters 1 tablespoon oil 1/2 teaspoon salt 1/8 teaspoon pepper

2 tablespoons vinegar 1 tablespoon lemon-juice 1 pint celery 1/2 cup mayonnaise

Clean the oysters (see Index) and place them in a stew-pan on the fire, adding no water. When they are boiling, drain them in a colander; place them in an earthenware dish, and add the oil, salt, pepper, vinegar and lemon-juice. When cold, set in the refrigerator for at least two hours. Cut the white part of the celery into very thin slices, and place it in a bowl in the refrigerator. When ready to serve, drain the celery, mix with the oysters and half of the mayonnaise. Turn the whole into a salad-bowl, and pour over it the rest of the dressing. Garnish with white celery leaves and serve at once.

If preferred, lettuce leaves may be arranged on a large platter in groups of two or three to form cups and in each cup may be dropped four or five oysters with one spoonful of mayonnaise poured over them. A tiny spray of parsley may be thrust into the sauce at the center of each cup.