Oyster Salad
Allow five oysters to each person, mayonnaise dressing, lettuce. Parboil the oysters in their own liquor and drain immediately; when cold cut each into four bits. Break the tender young leaves of lettuce and mix in equal parts with the oysters, macerate it with a part of the mayonnaise. Arrange the salad in nests of crisp lettuce leaves, covering it with the remainder of the mayonnaise dressing.
Lincoln Salad. (Mrs. Lincoln.) One quart oysters, three cucumbers, one teaspoonful of salt, one saltspoonful black pepper, one bunch watercresses, cream dressing to moisten. Pick over the oysters and parboil until the edges curl, drain very dry, cool and cut into small uniform pieces. Pare the cucumbers and leave in cold water until needed. Then cut into quarters, lengthwise (sixths if very large), trim off the edge containing the seeds, then dry on a towel and cut into thin slices. Season them highly with salt and black pepper and add them to the oysters. Moisten with cream dressing, turn into a salad bowl lined with cresses, put some of the best sprigs on the edge, and cover with the remainder of the dressing.
Cream Dressing for Lincoln Salad.
One-half pint thick cream, three tablespoonfuls of lemon juice, three tablespoonfuls of grated horse radish, one-half teaspoonful of salt, one saltspoonful each of paprika and black pepper.
Chill and whip the cream until stiff. Use Dover beater or whisk. Add gradually the lemon juice, horse radish, salt, paprika and black pepper. It should be stiff enough to keep in shape. After mixing half or two-thirds of it with the oysters and cucumbers, taste and add more seasoning if needed.