ency. This may be used at another meal.

SAUTED OYSTERS

Put
1 pint oysters in strainer over a bowl and over them pour
2 tablespoons cold water, reserving liquid. Pick over oysters, removing
any bits of shell that may adhere to tough muscle. Crush
5 common crackers on board with rolling pin or put through food chopper,
and sift the
Crumbs. There should be 1/2 cup. Coat each oyster with the cracker crumbs.
Saute in
4 tablespoons melted butter or cooking oil. When brown on one side turn
and brown the other side. Cover
8 slices of toast, cut in three strips each, with
Celery sauce, and serve an oyster on each piece of toast.

CELERY SAUCE

Separate stalks from
2 roots celery and wash thoroughly. Cut lengthwise and crosswise in
small pieces. There should be 1 1/3 cups. Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or until tender.
Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube. Melt in saucepan, chafing dish or electric
grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. Stir until smooth and add the
2 cups celery water and chicken stock. Stir and boil 1 minute. Add
Cooked celery and bring to boiling point. Mix
1 egg yolk and
2/3 cup cream. Add to first mixture and cook 2 minutes over hot water,
stirring constantly.

CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding
1 cup grated cheese when celery is added. Stir until cheese is melted.
Add
1/2 teaspoon table sauce, then add
1 egg yolk and
2/3 cup cream as above and cook over hot water 2 minutes, stirring
constantly. Serve on
Toast or crackers.

1 egg white beaten stiff may be added just before serving.

LETTUCE WITH RUSSIAN DRESSING

Use California lettuce if obtainable. Remove outside leaves and cut
lettuce in halves and cut each half in two or four pieces according to
the size of the head. Let stand in ice water until crisp. Place in
cheesecloth on the ice or in a covered pail until needed. Serve on
salad plates with
Russian Dressing or with Thousand Island Dressing.

Dressing may be passed separately if preferred.

RUSSIAN DRESSING

Measure
1/2 cup mayonnaise dressing, add
1/4 cup chili sauce
1 tablespoon pimiento cut in small pieces
1 tablespoon green pepper cut in small