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Oysters

Oysters are good in any month having an R in its name. The largest oysters should be used for frying and boiling; the next larger size for raw and soup, the smallest for croquettes, scallops, etc. It is a very important matter to examine very carefully each oyster before cooking and see that no bits of shell adhere to them.

Many persons prefer olive oil in the place of butter with oysters, but it only requires half the quantity that you would of butter.