Mix one-fourth flour with three-fourths cracker meal (or sifted crumbs of dried bread dry. Dip the oysters out of their own liquor into the meal, press down without rubbing and give them a good coating.

Put 1 ounce of butter into a frying-pan and melt it. Lay one dozen oysters in close enough to stick together by the edges. Fry carefully as butter easily burns, until the under side is nicely browned, then lay a plate upside down upon them, turn over and slide them back into the pan again and brown the other side. Serve them still caked together on a hot plate.

Cost of material - oysters 15, breading and lemon 1, butter 2,18c per doz.