2 dozen small oysters
1 tablespoon horseradish
1/2 teaspoon Tabasco sauce
1 tablespoon of vinegar
1 tablespoon of Worcestershire sauce
1 tablespoon tomato catsup
1/2 teaspoon of salt

Mix the sauce well and place on ice an hour before serving. Have oysters ice cold.

Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass.

Submitted by: Mrs. Mary Webb