Juice of 2 lemons. 1 cup strained oyster liquor. 1/2 teaspoon onion juice. 4 tablespoons tomato catsup. 1/2 grated cucumber. 1 tablespoon green pepper vinegar. 1 tablespoon Worcestershire sauce. Salt to taste.

Drain the oysters free from shell and their own liquor, reserving 1 cupful. Mix all ingredients (except the grated cucumber and onion juice) and pour over the chilled oysters one-half hour before serving. At time of serving, put 5 small oysters in each glass cup, add 1 tablespoon of the sauce, and garnish with 1 tablespoon of grated cucumber seasoned with the onion juice, salt and pepper. (Avoid horseradish, as it destroys the delicate oyster flavor.)

Oyster Cocktail No. 2

4 tablespoonfuls tomato catsup. 1 tablespoon Darwin's salad vinegar. 1 cupful strained oyster liquor. Salt to taste. 1 tablespoon green pepper vinegar.

Mix the cocktail, and pour over the oysters at time of serving.

New York Oyster Cocktail

1 tablespoon finely chopped shollot. 1 teaspoonful chopped olives. 1/4 teaspoon salt. 1/8 teaspoon white pepper. 2 teaspoons fresh lime juice. 5 tablespoonfuls tarragon vinegar. Mix and serve.