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Oyster Salad (Scrape and cut into half inch)

Scrape and cut into half inch pieces sufficient well blanched celery to measure one pint. Pick over and wash fifty large oysters, put in a saucepan with one quarter of a teaspoonful of salt and a dash of cayenne, and shake over the fire until plumped; drain and set aside until cold, then mix with the celery and a French dressing. Line a salad bowl with lettuce leaves, arrange the salad in it, garnish with mayonnaise and barberries.