Separate the yolk and white of an egg, beating the yolk well and mixing with it two tablespoonfuls each of ground rice and salad oil, three-fourths of a tablespoonful of vinegar, and a small quantity of cold water. Mix smoothly and allow the batter to stand for half an hour. Open and beard the oysters, whisk the whites of the eggs to a stiff snow, and mix them in lightly with the batter. Then place a large lump of clarified fat in a flat stewpan over a fire until it boils. Take the oysters, one at a time, in a tablespoon and fill it with the batter, pouring it into the boiling fat. Fry until nicely browned, then drain well, spreading on a folded napkin or ornamental dish-paper over a hot dish, pile the fritters in the center, garnish with cut lemons, and serve with a plate of thin slices of brown bread and butter.

Oysters In Cases

Open and blanch a couple of dozen medium-sized oysters in a saucepan with one wineglassful of white wine and half an ounce of butter, and season with a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce; cooking for another five minutes, and adding half an ounce of crayfish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs, and arrange them on a toasting pan. Spread a little butter over each patty, and place in a moderate oven for five minutes. Have a hot dish at hand with a folded napkin spread over it; place the patties on it and serve.

Oysters, Indian Style

Put one-half tablespoonful each of curry powder and flour in a small saucepan; mix in gradually a teacupful of cream, one tablespoonful of finely chopped onion and a small quantity of finely chopped apple, season to taste with salt and pepper, and stew the whole gently for twenty minutes, stirring occasionally. Put a teacupful of well washed rice in a saucepan of water and boil until tender. The rice should be quite dry when cooked. Put a dozen oysters in the sauce, add a little lemon juice, and leave until hot. Make a wall of the rice on a hot dish, and pour the oysters in the center. Serve while very hot.

Oysters In The Shell

Put a dozen or so of large oysters on a gridiron over a moderate fire with the flat shell uppermost; when done they will open. Preserve the liquor in the shells with the oysters and serve them hot.