OYSTER SALAD
Cook the oysters in their own liquor, allowing them to boil up but once; then let get very cold, cut into small pieces (do not chop). Cut up bits of celery and about one-half cup of capers; add same to the cut-up oysters; mix all with mayonnaise. Serve on lettuce leaves with mayonnaise spread on top; garnish with olives.
Mrs. H. J. Sower