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
pickling for family use.


FRIED OYSTERS.

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