This section is from the book "The Blue Grass Cook Book", by Minnie C. Fox. Also available from Amazon: The Blue Grass Cook Book.
Miss Virginia Croxton
Drain the oysters and free them from pieces of shells. Lay on cloth to dry. Season with salt and pepper. Broil on a greased griddle over a clear fire, or in a frying-pan with a little butter and lard mixed. When cooked to a light brown, turn and cook other side. Serve on hot toast.
E. D. P
Boil 1 quart of cream and thicken with 1/2 dozen crackers. Season with 1 dessertspoon of butter, salt and pepper to taste.
When boiling pour in 1 quart of select oysters, and when the ends curl, remove from stove and serve hot with crackers.
Mrs. Charles Berryman
1 tablespoon of butter in chafing-dish,
1 can of oysters or 1 dozen fresh oysters.
Drop in the hot butter and let cook till edges curl. Season with
Salt and pepper,
Juice of 1 lemon,
Yolks of 2 eggs beaten up with
2 tablespoons of cream.
Let cook till thick and serve on toast.
Fifty large oysters set over the fire in their liquor; skim well when they begin to simmer; take them out with a perforated ladle and throw them into cold water to plump them; when cold, place in wine, then drain them; add to the liquor 1/2 pound of butter divided into 4 pieces, well rolled in flour, 1/2 dozen blades of mace, 1/2 nutmeg grated, a salt-spoon of cayenne pepper; stir until the butter is melted and mixed, then put in the oysters; when they boil, take them off and stir in yolks of 3 eggs well beaten; serve hot.
Miss Virginia Croxton
Drain large, plump oysters and free them from small pieces of shells. Lay them on a cloth to dry. Season with milk, salt, and pepper, and dip in beaten egg and roll in cracker dust. Fry a light brown in hot lard and serve at once.
Choose large oysters and drain thoroughly in a colander. Dry in a towel. Dip each oyster first in sifted cracker-crumbs; then in egg (1 egg beaten with a large spoonful of cold water, 1/2 a teaspoon of salt, a saltspoon of pepper, being enough for 2 dozen oysters). Roll again in crumbs, and lay them in a wire frying basket, and, holding the basket by the handle, dip into a kettle of boiling lard; use a porcelain kettle almost one-third full of lard. Dip the basket in and let it remain until the oysters are a light brown; then turn out on a piece of brown paper until they are so free from grease that they can be served in a napkin laid in the platter. The albumen in the egg makes a coating over the oyster so that the grease cannot get to it. The lard can be set aside and used several times.
Mrs. Mary Webb
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.
 
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