Oyster Salad
One quart of oysters, 1 pint of celery, 1/3 teacup of mayonnaise dressing, 3 tablespoons vinegar, 1 of oil, salt, pepper, 1 tablespoon of lemon juice. Let the oysters come to a boil in their own liquor. Skim well and drain; season with oil, pepper, vinegar and lemon juice. When cold, put in ice-chest for 2 hours. Scrape and wash whitest, tenderest parts of celery, and cut in very thin slices; put in a bowl with a large lump of ice, and set in ice-chest until serving time. When ready to serve, drain celery and mix with oysters, and half of dressing. Arrange in dish, pour remainder of dressing over, and garnish with white celery leaves.