Cut grape-fruit so as to form a basket with handle on one side. Scoop out the pulp and clip edge into points with scissors. Place eight small oysters in each basket and cover them with a sauce made of equal portions of lemon juice, grated horseradish, tomato catsup, and speck mustard. Place on shaved ice on plate and serve.
Mrs. M. Mathias
CABBAGE SALAD
One head white cabbage chopped very fine, three hard-boiled eggs; add two tablespoons salad oil, two teaspoons white sugar, one teaspoon salt and one of pepper, one tablespoon made mustard, one teacup vinegar.
Miss Ray Mayer
COLD SLAW
Cut out core of head of cabbage and chop it quite fine. For dressing break two eggs into small saucepan. Put into them one heaping teaspoon salt, one heaping teaspoon sugar, one small teaspoon mustard, two dashes of pepper. Stir this together and beat the egg a little. Add gradually (stirring all the time) a little less than one-half cupful of vinegar. Stir all together. Put in double boiler and let come gradually to a boil. Stir constantly; cook until quite thick. Take from stove. Add dash of cayenne, pepper and one scant tablespoon olive oil, one teaspoon butter, and one and one-half tablespoon rich milk or cream. Stir all together. Pour over two full teacups of chopped cabbage and mix. Celery makes a nice addition when sliced thin and mixed with cabbage. Let stand few hours before serving.
TOMATO SALAD
Strain one pint of tomato juice. Add one teaspoon salt, saltspoon pepper, one teaspoon onion juice. To this add one-fourth box gelatine. Put aside for half an hour to dissolve. Stir all together, put on stove, let come to a boil, take off, and pour into small cups. Set it in a cold place to harden. Arrange two or three small lettuce leaves on a plate, turn the tomato jelly in the centre of the leaves, and use French or any other dressing.