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Oyster Cocktail

To each service, allow two teaspoons of chili sauce or catsup, one-half teaspoon of lemon juice, one-half teaspoon of grated horseradish, one-quarter teaspoon of onion juice and a dash of Worcestershire sauce. Mix thoroughly, and serve in small glasses placed in the center of the plates, surrounded by oysters on cracked ice.

— Mrs. Willard E. Myers