Oyster Salad

Ingredients

• two dozen large oysters
• the juice of two lemons
• one pint of chopped celery
• mayonnaise dressing
• salt and pepper to taste

Method

1. 1

   Boil oysters for one minute, remove and cool.

2. 2

   Squeeze lemon juice over oysters and chill.

3. 3

   Before serving, mix with celery and mayonnaise, decorate with lettuce and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.

Oyster Salad Boil two dozen large oysters in their liquor for just one minute. Remove oysters with a skimmer and lay in a dish. When cold squeeze over them the juice of two lemons and put on ice for one hour. Just before serving put the oysters in a salad dish with one pint of chopped celery. Pour over this a mayonnaise dressing. Decorate with tender lettuce leaves and hard-boiled eggs cut in slices. Serve at once. Pear Salad, No. 1 One quart of canned pears, one-half pound English walnuts, three oranges or bananas. Mix as a salad with mayonnaise dressing.— Mrs. G. H. Hastings. Pear Salad, No. 2 Pare and cut into eights lengthwise and remove seeds. Arrange on lettuce leaves, pour over a French dressing and garnish with rib- bons of canned red pepper.—Mrs. Robert Lassiter, Charlotte. Pepper and Cheese Salad Select smooth, sweet green peppers, stuff with any soft potted cheese. Chill, slice very thin and serve on lettuce leaves with may- onnaise.—Mrs. EH. L. Jones. Perfection Salad One-half box of Cox’s pulverized gelatine dissolved in one-half cup cold water, then melted thoroughly in a pint of boiling water. Add one-half cup each of vinegar and sugar, juice of a lemon, one teaspoon of salt, and strain. When it begins to harden add one cup of cabbage chopped very fine, three sweet red peppers chopped, two cups of chopped celery and one-half cup chopped nuts. Pour into individual molds and put on ice to harden. When wanted turn each mold out on a lettuce leaf and put a large spoonful of thick mayonnaise on top.—Mrs. B. B. Owens. Pineapple Salad On top of nice slices of canned pineapple sprinkle grated cheese and fill the hole in center with white mayonnaise. White mayon- naise is made by using the white of the egg instead of the yolk.— Mrs. M. W. Norfieet, Jr. Potato Salad One dozen Irish potatoes boiled and mashed fine, piece of butter the size of an egg, stirred in while potatoes are warm, one onion, one teaspoon each of celery seed and mustard. Chop fine six hard- boiled eggs, add salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.