Parboil, drain and cool large oysters. Place in a salad-bowl lined with lettuce leaves; add salad dressing and any of the following ingredients desired: Finely cut hard-boiled eggs, minced olives, parsley pickles, capers, shredded lettuce, shredded or cut celery, diced cucumbers, chopped canned mushrooms, chopped pickles, chopped cold meat or fowl. Cover with a few oysters, a little grated horseradish, if liked, stuffed olives, minced parsley, hard-boiled eggs, sliced, minced or yolks powdered and whites shredded, or oysters crabs. Oyster salad may be served on cress or endive instead of lettuce. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Steam 1 qt. of oysters until plump, then throw in cold water and cut into halves. Sprinkle with salt, and mix with 4 heads of celery, cut in pieces. For the dressing: Beat 4 eggs to a cream, add 1/2 cup of sugar, 1 teaspoon of dry mustard, and 1 of corn starch, made smooth in a little cold water, 1 tablespoon of butter, then add very slowly to prevent curdling, 1 cup of vinegar, a speck of cayenne; cook over steam till thick, stirring all the time; when cold add 1/2 cup of thick, sweet cream. - Eloise Jennings, Winnetka, 111.

Variation II

Let 1 qt. of oysters come to a boil in their own liquor, plunge into cold water for a moment to make them plump and white, skim out and drain well, season them with 1 tablespoon of salad oil, mixed with 1 tablespoon of butter, a little salt, pinch of cayenne pepper, and the juice of 1/2 lemon. When cold put in the ice chest for 1 hr. or so. Set 2 cups of celery, cut in dice shapes, in the ice chest till time to serve. Then mix it with the oysters, add enough of the "mayonnaise dressing" to make it of the right consistency. Never stir the salad with a spoon, but mix carefully with a silver fork. - Eloise Jennings, Winnetka, 111.