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Fried Oysters (Drain carefully remove all)

Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place for ten or fifteen minutes. Then, f oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mold into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in hot lard and butter, or beef-drippings. Serve hot in a covered dish. Or, dip the oysters in the yolk of eggs, well seasoned and beaten, then in corn meal with a little baking powder mixed with it, and fry in hot lard like doughnuts; or if you have frying basket, place them on that and drop it in the hot lard. Test the heat as for doughnuts.

Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar flavor of the oysters is well preserved. Serve on a hot covered dish, with butter, pepper and salt, or add a little cream just before serving, and serve on toast; or take two parts rolled crackers and one part corn meal, mix well, roll the oysters in it, and fry in equal parts butter and lard. Season with salt and pepper.-Mrs. W. W. Woods.