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Oyster Fritters

Chop thirty oysters. Make a batter of two well-beaten eggs, a half pint of milk and a pint of flour sifted, one teaspoon baking powder and one-half teaspoon salt. If the batter is too stiff add more milk. Stir the oysters into the batter and drop by the spoonful into deep, boiling fat. Turn the fritters over so that they shall brown nicely on both sides. Drain in a hot colander. They should be a golden brown when properly fried.