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Classic
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page 57
FRIED OYSTERS (No. 1)
Miss Virginia Croxton
Drain large, plump oysters and free them from small pieces of shells. Lay them
on a cloth to dry. Season with milk, salt, and pepper, and dip in beaten egg and
roll in cracker dust. Fry a light brown in hot lard and serve at once.
FRIED OYSTERS (No. 2)
Choose large oysters and drain thoroughly in a colander. Dry in a towel. Dip
each oyster first in sifted cracker-crumbs; then in egg (1 egg beaten with a
large spoonful of cold water, 1/2 a teaspoon of salt, a saltspoon of pepper,
being enough for 2 dozen oysters). Roll again in crumbs, and lay them in a wire
frying basket, and, holding the basket by the handle, dip into a kettle of
boiling lard; use a porcelain kettle almost one-third full of lard. Dip the
basket in and let it remain until the oysters are a light brown; then turn out
on a piece of brown paper until they are so free from grease that they can be
served in a napkin laid in the platter. The albumen in the egg makes a coating
over the oyster so that the grease
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