eggs, well beaten. Stir the oysters into the batter. Drop small
spoonfuls of this into boiling fat, and fry until brown. Drain, and
serve hot.


Clam Fritters.

Drain and chop a pint of clams, and season with salt and pepper. Make
a fritter batter as directed, using, however, a _heaping_ pint of
flour, as the liquor in the clams thins the batter. Stir the clams
into this, and fry in boiling fat.


Cream Fritters.

One pint of milk, the yolks of six, and whites of two, eggs, two
table-spoonfuls of sugar, half a pint of flour, three heaping table-
spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of
lemon, orange, nutmeg, or anything else you please. Put half of the
milk on in the double boiler, and mix the flour to a smooth paste with
the other half. When the milk boils, stir this into it Cook for five
minutes, stirring constantly; then add the butter, sugar, salt and
flavoring. Beat the eggs well, and stir them into the boiling mixture.
Cook one minute. Butter a shallow cake pan, and pour in the mixture.
Have it about half an inch deep in the pan. Set away to cool. When
cold, cut into small squares. Dip these in beaten egg and in crumbs,
place in the frying basket, and plunge into boiling fat. Fry tall a
golden brown. Arrange on a hot dish, sprinkle sugar over them, and
serve _very hot_.