APPLE SAUCE

Put in saucepan
  Tops, cores, and small pieces of apple removed in the making of apple
shells.  Add
  3/4 cup water in which apple balls were soaked and cook gently until
apple is soft.  Rub through a strainer.  Add
  3/4 cup sugar, and stir and cook until sugar is dissolved and sauce is
of the proper consistency.  This may be used at another meal.

SAUTED OYSTERS

Put
  1 pint oysters in strainer over a bowl and over them pour
  2 tablespoons cold water, reserving liquid.  Pick over oysters, removing
any bits of shell that may adhere to tough muscle.  Crush
  5 common crackers on board with rolling pin or put through food chopper,
and sift the
  Crumbs.  There should be 1/2 cup.  Coat each oyster with the cracker crumbs. 
Saute in
  4 tablespoons melted butter or cooking oil.  When brown on one side turn
and brown the other side.  Cover
  8 slices of toast, cut in three strips each, with
  Celery sauce, and serve an oyster on each piece of toast.

CELERY SAUCE

Separate stalks from
  2 roots celery and wash thoroughly.  Cut lengthwise and crosswise in
small pieces.  There should be 1 1/3 cups.  Put in saucepan with
  3 cups water and
  1 teaspoon salt and cook 20 minutes or until tender. 
Drain, reserving both liquid and celery.  To
  Liquid add
  Chicken stock to make 2 cups or
  Water to make 2 cups and
  1 chicken bouillon cube.  Melt in saucepan, chafing dish or electric
grill
  3 tablespoons butter.  Add
  3 tablespoons flour mixed with
  3/4 teaspoon salt and
  1/8 teaspoon pepper.  Stir until smooth and add the
  2 cups celery water and chicken stock.  Stir and boil 1 minute.  Add
  Cooked celery and bring to boiling point.  Mix
  1 egg yolk and
  2/3 cup cream.  Add to first mixture and cook 2 minutes over hot water,
stirring constantly.

CELERY CHEESE TOAST

Make above recipe for Celery Sauce, adding
  1 cup grated cheese when celery is added.  Stir until cheese is melted. 
Add
  1/2 teaspoon table sauce, then add
  1 egg yolk and
  2/3 cup cream as above and cook over hot water 2 minutes, stirring
constantly.  Serve on
  Toast or crackers.

  1 egg white beaten stiff may be added just before serving.

LETTUCE WITH RUSSIAN DRESSING

Use California lettuce if obtainable.  Remove outside leaves and cut lettuce in halves and cut each half in two or four pieces according to the size of the head.  Let stand in ice water until crisp.  Place in cheesecloth on the ice or in a covered pail until needed.  Serve on salad plates with
  Russian Dressing or with Thousand Island Dressing.