Bury small oysters in the ice until needed. Have the tall, slender glasses in which they are to be served laid in the ice also that they may be thoroughly chilled. Make a sauce of two tablespoonfuls of tomato catsup, a dozen drops of Tabasco sauce, the juice of a lemon, a saltspoonful of grated horseradish and a dash, each, of salt and paprika. Add two tablespoonfuls of oyster liquor, mix thoroughly and set on the ice until very cold.
Put five oysters in the bottom of each chilled glass, pour the sauce upon them, and serve.
Raw oysters
Lay, when opened, on the deeper of the halved shells that the liquor may not escape. Have a bed of finely-cracked ice in each plate, fix five oysters in each bed, with a piece of lemon in the middle. Pass grated horseradish in vinegar with them, and small crackers, or buttered bars of graham bread.
Raw clams
Are served in the same way.
Caviar crisps
Remove the crusts from slices of white bread and cut into strips an inch wide and three inches long. Toast to a light brown and set aside to cool. Open a small can of caviar and rub into the contents a tablespoonful of salad oil and a teaspoonful of lemon juice. If the paste is not soft enough add more oil. Spread the crisp toast with this paste, garnish with sprigs of parsley, and serve cold.
Clam wafers
Chop a dozen soft clams very, very fine, and season with pepper and a few drops of lemon juice. Add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste. Spread seafoam wafers thickly with this paste, lay them in a baking pan and set in the oven for five or ten minutes, or until the wafers and paste are very hot and the batter is quite stiff. Serve at once.