The usual way of cooking them is frying them in plenty of butter and lard mixed ; prepare them the same as frying fish. The spongy substance from the sides should be taken off, also the sand bag. Fry a nice brown and garnish with parsley.
OYSTERS must be fresh and fat to be good. They are in season from September to May.
The small ones, such as are sold by the quart, are good for pies, fritters, or stews ; the largest of this sort are nice for frying or pick- ling for family use.
TAKE large oysers from their own liquor into a thickly folded napkin to dry them ; then make hot an ounce each of butter and lard in a thick-bottomed frying pan. Season the oysters with pepper and salt, then dip each one into egg and cracker crumbs rolled fine, until it will take up no more. Place them in the hot grease and fry them a delicate brown, turning them on both sides by sliding a broad- bladed knife under them. Serve them crisp and hot.
Boston Oyster House.
Some prefer to roll oysters in corn meal and others use flour, but they are much more crisp with egg and cracker crumbs.
OYSTERS FRIED IN BATTER.
Ingredients. One-half pint of oysters, two eggs, one-half pint of milk, sufficient flour to make the batter ; pepper and salt to taste ; when liked, a little nutmeg; hot lard.
Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. Make some lard hot in a deep fry- ing pan; put in the oysters one at a time; when done, take them up with a sharp pointed skewer and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour.
STEWED OYSTERS. (In Milk or Cream.)
DRADT the liquor from two quarts of oysters ; mix with it a small teacupful of hot water, add a little salt and pepper and set it over