Mix one-fourth flour with three-fourths cracker meal dry, and have some oyster liquor or milk or both mixed in a pan. Put in a good pinch of salt. Dip the oysters out of their own liquor into tho mixed meal, out of that into the oyster liquor then into the meal again, and do so twice more, giving the oysters 4 coats. Fry in hot lard crisp and brown in 5 minutes. Serve in circular order in a dish and garnish. These keep the perfect shape of the oyster and the oyster flavor in the crust much better than if made by dipping into thick fritter batter.

Cost - the same as fried oysters.