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Fried Oysters

Select good-sized oysters, wash them carefully, and dust with salt and pepper. Roll them in fine dry bread crumbs, then in slightly-beaten egg, diluted with a fourth cupful of water, to each egg. Roll in crumbs again and fry in deep, hot Snowdrift, which will brown a bit of bread in a minute. Drain on crumpled paper and serve with Chili Sauce, Tomato Sauce, Plain Hollandaise Sauce, or Horseradish, or Russian Hollandaise Sauce. If a savory flavor is especially desired, the oysters may be sprinkled with a few drops of Worcestershire Sauce before they are egged and crumbed.