OYSTER OR LOBSTER COCKTAIL
Cut the boiled lobster into cubes with a silver knife and for each glass allow a tablespoonful of Chili sauce, a tablespoonful of tomato catsup, a teaspoonful of lemon juice, two teaspoonfuls of horseradish, and a few drops of Worcestershire sauce. Serve the lobster around the glasses containing the sauce or in the sauce as preferred. Use low cocktail glasses in cracked ice.
Mrs. Baum
DRY OYSTER STEW
Take six to twelve oysters, cook them in one-half pint of their own liquor, season with salt and white pepper and butter; cook for five minutes, stirring all the time. Serve in bowls or soup plates.
Mrs. Marx
BROILED OYSTERS
Dry a quart of oysters in a cloth; dip each oyster in melted butter well peppered, then in beaten egg or in cracker crumbs; broil on a wire broiler; from three to five minutes. Dip over each a little melted butter. Serve hot with slices of lemon.
Mrs. Blum