Oyster & Lobster Cocktails
| 1 pint small oysters | 3 tablespoons Rhine wine |
| 12 teaspoons catsup | Cayenne pepper and salt to taste |
| 3 tablespoons tarragon vinegar | Juice of 1 lemon |
Serve very cold with one-fourth teaspoon grated horseradish on top of each portion.
Oyster Cocktail No. 2
| 18 oysters | 1/2 teaspoon lemon juice |
| 3 tablespoons tomato catsup | 1/2 teaspoon sherry wine |
| 6 drops Tabasco sauce | Salt to taste |
Wipe the oysters dry. Mix and serve in sherbert glasses. This quantity serves three people.
Lobster Cocktail
Two lobsters boiled, cut into pieces one-half inch square. Follow recipe for oyster cocktail number 1, substituting the lobster in place of the oysters. Serve very cold in cocktail glasses. This serves 6 people. Crab meat can also be served this way.