Dry the oysters by pressing with a napkin. Drop them into beaten egg, in which is a little salt, and out of that into craker meal. Give them a good coating by pressing, with care not to rub, or leave a bare place for the grease to get in. Drop them singly into a frying pan of hot lard. Fry brown in 2 or 3 minutes. Dish neatly in the middle of a hot platter with a piece of lemon and sprigs of parsley

Cost of material - oysters 12, eggs 3, meal 1, lard to fry 2, lemon and parsley garnish 1, table extras 4; 23 cents.

Note - The way of frying oysters successfully without the use of eggs has been fully explained in a former receipt. It needs more care than when eggs are used, but may effect a great saving in the season when eggs are dearest. Even with that fried oysters are expensive over the other methods of cooking because of the lard destroyed. At the end of a meal the craker sediment will have made the lard used dark and unfit for further use, and if clarified of that there still remains a sort of mucilage from the oysters that makes the lard boil over like butter melting, and almost useless. Consequently the charge for fries is, and has to be, higher than for other styles.