Use very small oysters, and allow from four to eight for each glass. Keep them on ice until wanted, and have the glasses thoroughly chilled before filling. Use the common claret glass if you have not the regular cocktail glass. When ready to serve, put the oysters in the glass and add either of the following mixtures, using from one to two teaspoonfuls according to taste.

No. 1.

Sauces For Oyster Cocktails

1 tsp. grated horseradish. 1 tsp. tomato catsup. 1 saltsp. salt. ½ saltsp. cayenne.

½ tsp. tabasco. 2 tbsp. lemon juice. Mix thoroughly. Enough for six cocktails.

No. 2.

1 tbsp. lemon juice. 1 tbsp. Worcestershire sauce. 1 tbsp. tomato catsup. ½ saltsp. paprika.

1 saltsp. salt. 5 drops tabasco. Mix well and put one tsp. in each glass.

No. 3.

3 tsp. vinegar. 3 tsp. lemon juice. 3 tsp. tomato catsup. 3 tsp. horseradish.

½ tsp. walnut catsup.

1 saltsp. salt.

½ saltsp. paprika.

Clam Cocktail. (Lia Rand.) - For every cocktail required, take one teaspoonful of lemon juice, one teaspoonful of vinegar, a quarter of a teaspoonful of walnut sauce, one-half teaspoonful of mushroom catsup, one-half tea-spoonful of grated horseradish, one-half teaspoonful of tomato catsup, a pinch of salt, a dash of tabasco sauce: pour this mixture over eight little neck clams and serve in an ice cup, or in a glass which was set on ice for hours previous to serving. This cocktail finds great favor for luncheon, high teas, or suppers.