The Blue grass cook book

Drain large, plump oysters and free them from small pieces of shells. Lay them on a cloth to dry. Season with milk, salt, and pepper, and dip in beaten egg and roll in cracker dust. Fry a light brown in hot lard and serve at once. FRIED OYSTERS (No. 2) Choose large oysters and drain thoroughly in a colander. Dry in a towel. Dip each oyster first in sifted cracker-crumbs; then in egg (1 egg beaten with a large spoonful of cold water, ^ a teaspoon of salt, a saltspoon of pepper, being enough for 2 dozen oysters). Roll again in crumbs, and lay them in a wire frying basket, and, holding the basket by the handle, dip into a kettle of boiling lard; use a porcelain kettle almost onethird full of lard. Dip the basket in and let it remain until the oysters are a light brown ; then turn out on a piece of brown paper until they are so free from grease that they can be served in a napkin laid in the platter. The albumen in the egg makes a coating over the oyster so that the grease cannot get to it. The lard can be set aside and used several times. OYSTER COCKTAILS Mrs. Mary Webb 2 dozen small oysters, 1 tablespoon horseradish, ^ teaspoon tabasco sauce, 1 tablespoon of vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon tomato catsup, 1/2 teaspoon of salt. Mix the sauce well and place on ice an hour before serving. Have oysters ice cold. Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass. OYSTER FRITTERS Miss Virginia Croxton 1 pint small oysters or large ones chopped. Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk. Add oysters and flour to thicken. Salt to taste. Drop in spoonfuls in hot fat and fry a light brown. OYSTER LOAF A Creole Recipe 1 loaf of bread, 1 quart of oysters fried, ^ teacup of tomato catsup, ^ dozen small pickles or 1 dozen olives. Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast. Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled. Fasten the top on, cut in slices, and serve very hot. A nice supper dish after theatre. OYSTER PATTIES Put 1 pint of milk or cream on to boil and season with butter, mace, salt, and pepper, and thicken with spoon of cornstarch. When thick add 1 quart of fine oysters. Cook till edges curl. Make patties of rich puff paste, and when pastry is brown put 4 oysters in each shell with some of the sauce. PICKLED OYSTERS Boil the oysters till the edges curl and the soft part is plump. Take off and let them cool in the juice. Remove the oysters and strain the juice, adding to it vinegar to the taste, whole black pepper, allspice, small piece of mace, and boil about 6 minutes. Remove from stove, and when perfectly cold pour on the oysters. Add wine to the taste, small red peppers, and salt. SCALLOPED OYSTERS Miss Virgtma Croxton 1 quart oysters.