Roll again in
crumbs, and drop into boiling lard. If a wire frying-basket is used, lay
them in this. Fry to a light brown. Lay them on brown paper a moment to
drain, and serve at once on a _hot platter_. As they require hardly more
than a minute to cook, it is better to wait till all are at the table
before beginning to fry. Oysters are very good, merely fried in a little
hot butter; but the first method preserves their flavor best.
SCALLOPED OYSTERS.
One quart of oysters; one large breakfast cup of cracker or bread crumbs,
the crackers being nicer if freshly toasted and rolled hot; two large
spoonfuls of butter; one teaspoonful of salt; half a teaspoonful of
pepper; one saltspoonful of mace. Mix the salt, pepper, and mace together.
Butter a pudding-dish; heat the juice with the seasoning and butter,
adding a teacup of milk or cream if it can be had, though water will
answer. Put alternate layers of crumbs and oysters, filling the dish in
this way. Pour the juice over, and bake in a quick oven twenty minutes. If
not well browned, heat a shovel red-hot, and brown the top with that;
longer baking toughening the oysters.
OYSTERS FOR PIE OR PATTIES.
One quart of oysters put on to boil in their own liquor. Turn them while
boiling into a colander to drain.
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