Fried Oysters

Select large oysters; drain them and dry between soft towels. Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper. Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if it browns in thirty seconds the fat is sufficiently hot; if it burns the fat is too hot. Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time.

Olive oil is best for frying, though suetine, cottolene, crisco, or a mixture of suet and lard brings good results. Butter alone or lard alone should never be used.

Oyster Pie

40 large oysters 2 hard-boiled eggs Salt and pepper Little grated nutmeg

tablespoon chopped onion tablespoon chopped parsley 2 tablespoons flour 4 tablespoons butter

Put the oysters over the fire in their own liquor; add the other ingredients, rubbing the butter to a paste with the flour first. Stir until the butter is thoroughly melted; then pour into a deep pudding dish, the sides of which are lined with half puff-paste-Have an inverted cup in the center of the dish to support the top crust; cover with paste; fasten the edges securely and make a few slashes to allow the steam to escape. Bake in a quick oven for about a half hour. When brown on the top, cover with paper to prevent the crust from burning.

Scalloped Oysters

Butter a baking dish and fill it with alternate layers of oysters and bread crumbs, making the bottom layer oysters and the top layer crumbs Season each layer of crumbs thoroughly and dot with small pieces of butter. When the dish is full moisten with equal parts of oyster juice and milk.

Creamed Oysters

1 pint oysters

cup milk

1 tablespoon flour

1 tablespoon butter Salt and pepper Dash of celery salt

Heat the oysters in their own liquor, removing the scum that rises. Melt the butter in a separate pan; stir in the flour; add the milk gradually, stirring constantly to prevent lumps. Pour the oysters into the cream sauce thus made and just before serving add the seasoning. Serve in patty shells or on buttered toast.

Oyster Stew

1 pint oysters and juice Salt and red pepper

1 pint hot milk or cream 1 ounce butter

Put the oysters over the fire in their own liquor; the moment they come to a boil, skim carefully and add the hot milk or cream. Skim again; remove from the fire and add the butter and seasoning.

Shirred Oysters

Place small squares of toast in a pan and on each as many oysters as it will hold, well seasoned with salt, pepper and bits of butter. Cover the pan and cook the oysters in the oven until they are plump and curled at the edges. Serve immediately.

Panned Oysters

25 oysters Juice of lemon

1 tablespoon butter Salt and pepper

Squares of toast

Melt the butter over the fire; add the lemon juice, then the drained oysters. Cook until the edges begin to curl; season and serve on small squares of toast.

Broiled Oysters

Wash the oysters and dry them with a soft towel. Dip them in melted butter and lay them on a broiler which has been well greased with salt pork or butter. Broil on both sides for a few minutes; lay on buttered toast and season with salt, pepper and butter.

Oysters cooked on both sides on a buttered gridiron have the flavor of broiled oysters, and are more easily prepared.