1 quart oysters, cut - not chopped - into small pieces.

1 bunch celery, cut - not chopped - into small pieces.

2 hard-boiled eggs.

2 raw eggs, well whipped. 1 great spoonful salad oil. 1 teaspoonful powdered sugar. 1 small spoonful salt. 1 small spoonful pepper. 1 small spoonful made mustard. Half cup best cider vinegar.

Drain the liquor well from the oysters and cut them with a sharp knife into dice. Cut the celery, which should be white and crisp, into pieces of corresponding size. Set them aside in separate vessels, in a cold place while you prepare the dressing. Beat the eggs light (with a "Dover" egg-beater, if you have one), mix in the sugar; then whip in gradually the oil until it is a light cream. Have ready, rubbed to a powder, the boiled yolks; add to them the salt, pepper, and lastly the mustard. Beat these into the oil and yolk, and then, two or three drops at a time, the vinegar, whipping the dressing briskly, but lightly for two or three minutes. It should, if properly managed, be like rich yellow cream - or custard.

With a silver fork toss up the oysters and celery together in a glass dish; pour half of the dressing over them; toss up - not stir it down - for a minute, and pour the rest on the top.

Lay a border of light-green celery tufts close within the edge of the bowl, with a cluster in the middle of the salad. Serve as soon as may be, after it is mixed. Meanwhile, keep on the ice.