Recipes Tried and True

Seafood Recipes

FRIED OYSTERS. MRS. H. T. VAN FLEET.

Place New York counts in a colander to drain for a few minutes. With

a fork remove them separately to a dry towel. Place another towel

over them, allowing them to remain until all moisture is absorbed.

Have ready the beaten yolks of three eggs and a quantity of rolled

cracker, salted and peppered. Dip each oyster separately, first into

egg, then into cracker. When all have been thus dipped, have ready a

hot spider, into which drop four heaping tablespoons of butter. When

butter is melted, place in the oysters, one by one; fry a light brown,

then turn. Serve very hot.



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