Oyster Salad.
1 quart of oysters—cut, not chopped, to pieces; 1 bunch of celery, also cut small; 2 tablespoonfuls best salad oil; 1 teaspoonful of powdered sugar; ½ teaspoonful of salt, and the same of pepper and of made mustard; yolks of 2 raw eggs; 4 tablespoonfuls cider vinegar.
Beat the yolks light, with sugar, salt, pepper, and mustard. Whip in, gradually, the oil until the mixture is thick; add the vinegar—beating still—a little at a time. Put the oysters, drained and cut up, with the celery, into a salad-dish; pour over them the dressing; stir in well; garnish with a fringe of delicate celery-tops, and serve as soon as possible.