Now see to it that your guests don't exhaust their pet adjectives on
either of these dishes. They will need at least a good round dozen of
superlatives after an experience with a celery roast of oysters. And
this is the way the story goes: Have ready some dainty slices of
bread, toasted, with the crusts removed. Wipe dry and broil some of
the smallest oysters you can get; broil till they begin to shrivel all
round, then put them on the toast. Sprinkle a little salt over them;
cover them with some finely chopped celery. Salt the celery a bit
also. Have ready cream heated, but not boiled, and pour it over the
whole. Serve it as hot as possible, and rejoice in the fact that you
have demonstrated how divine a thing an oyster may be made.