Oyster Salad.
- 1 quart of oysters, cut, not chopped, into small pieces.
- 1 bunch of celery, also cut small.
- 1 tablespoonful best oil.
- 1 small spoonful of salt, and the same of pepper, likewise of mustard (made).
- ⅛ cup cider vinegar.
- Saltspoonful of powdered sugar.
Drain the liquor from the oysters and cut them up. Add the minced celery. Prepare the seasoning, putting in the vinegar last, and pour the mixture over the celery and oysters. Toss up well with a silver fork. Do this just before dinner, as the salad will be injured by lying long in the dressing.