Note No. 208 — INDEX
Reading edition
Oyster Salad.—Cook one quart of oysters in their own liquor, drain and chop rather coarsely together with six quahogs chopped fine, add one cup chopped celery and one small onion chopped fine, mix thoroughly with mustard, oil, salt, pepper and vinegar, arrange on a bed of lettuce and pour over the salad a cream dressing (No. 199.)