This subject has been treated of so fully—so exhaustively, I thought, then,—in No. 1 of the “Common Sense Series,”[A] that I have comparatively few receipts to set down here. I can, however, heartily endorse these as especially good of their kind. Indeed, the neatest compliment ever paid any receipt in my répertoire was when an epicure—not a gourmande—styled the oyster salad made in obedience to it, an “inspiration.”
Oyster Salad.
1 quart oysters, cut—not chopped—into small pieces.
1 bunch celery, cut—not chopped—into small pieces.
2 hard-boiled eggs.
2 raw eggs, well whipped.
1 great spoonful salad oil.
1 teaspoonful powdered sugar.
1 small spoonful salt.