Publisher's Synopsis
Excerpt from One Hundred One Ways of Serving Oysters
Cocktail
Pack the bottom of a champagne-glass with shaved ice and lay on it six small oysters. Make a dressing of one tablespoonful of tomato catsup, one of lemon-juice, one of Worcestershire sauce, two dashes of Tabasco, pinch of salt and a teaspoonful of grated horseradish. On the top float a few cubes of crisp white celery.
Epicure
Have the oysters freshly opened. Scrub and dry the deep shell and lay an oyster in each one without any of their own juice. Sprinkle with salt and put a teaspoonful of mayonnaise on each oyster; on that a tiny bit of caviar. Sprinkle the caviar with cayenne. Serve icy cold.
In Ice Block
Make a square hollow in a block of ice, using a hot flatiron or brick. Stand the block on a folded napkin upon a platter, wipe out all the water from the cavity and decorate the block with smilax. Wash and wipe the oysters; season them with salt and cayenne and lay them in the ice hollow, with thin slices of lemon on top.
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