Oyster Salad, page 90

One-half pint cove oysters chopped fine, 4 rolled crackers, 3 hard-boiled eggs, 1/2 pint celery sauce, teaspoonful prepared mustard, salt, vinegar, and pepper to taste. Mix all thorough with the liquor from the oysters.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.