Fried Oysters

Dip in beaten egg, then in rolled cracker, season with salt and pepper; fry 1 minute in deep fat, or in a little hot butter, browning them nicely on both sides. Serve with small slices of lemon and garnish with parsley.

Escalloped Oysters

Put a layer of cracker crumbs in a buttered dish, then a layer of oysters, butter size of egg, 1/2 pint milk, 2 eggs; stir the eggs into milk, and pour the liquor on last of all. Bake about 20 minutes.

Creamed Oysters

Scald 2 dozen oysters and drain. To the liquor, add 1 pint cream; thicken with 2 tablespoons flour, creamed with 2 tablespoons butter. Season with pepper and salt. Lastly, add oysters.

Mock Oysters

One can corn, 1/2 cup milk, 1 teaspoon salt, 2 eggs and enough flour to make a stiff batter; drop by the spoonful into a well-buttered fryingpan.

Oyster Cocktail

Put in a tumbler 6 small oysters, 2 drops tobasco sauce, 1 tablespoon lemon juice, I teaspoon onion juice, I saltspoon salt, 4 tablespoons tomato catsup. Place in a bowl of cracked ice. Should be made a half hour before serving.