One can cove oysters, 3 hard boiled eggs, as much cracker crumbs as eggs, 1 teaspoon mustard, 1 teaspoon sugar, salt and pepper, 1 egg, 8 tablespoons vinegar, put on stove, let thicken. Mix chopped oysters and eggs with cracker crumbs and pour hot dressing over mixture. Lastly pour on liquid from oysters.

Mary L. Conningham.

Oyster Salad

Scrape and cut into one-half inch pieces sufficient blanched celery. Pick over and wash 50 large oysters, put in a sauce pan with one-fourth teaspoon of salt, a dash of pepper and shake over the fire until plumped. Drain and set aside until cold, then mix with celery and French dressing. Arrange in lettuce leaves. French dressing: Put in a bowl one-half teaspoon of salt and white pepper, rub fork with garlic, add 4 tablespoons olive oil, stir with fork, add 1 tablespoonful of vinegar. Mix well and pour over salad. Nona Roberts.

Oyster Salad

One quart oysters, leaving out juice, chopped with six large pickles and whites of eight hard boiled eggs. Beat to a cream yolks with a large spoonful melted butter, mustard, pepper, salt and sugar to taste; add one-half cup vinegar and one-half cup cream. Mrs. Margaret Taylor.