Oyster Salad
One quart oysters scalded in their liquor enough to plump them, pour in a colander to drain, when entirely cold, cut them in small pieces and mix with a cup of cold chicken or turkey and a cup of celery, all cut as for chicken salad. Make your dressing of three hard boiled eggs, one tablespoon butter, two tablespoons mustard, four tablespoons vinegar, pepper and salt to taste. Pour over oysters and chicken just before using.