The new Kentucky home cook book

Drain and dry large oysters on a towel. Have the whites of two eggs beaten to a stiff froth. Dip the oysters first in the egg, then in sifted corn-meal in which a little black pepper has been mixed. Fry them slowly in hot lard until they become a light brown. When the oysters are done add salt, and place them on a hot dish. FRIED OYSTERS. Take large oysters, drain and lay them on a clean towel. Sprinkle them with pepper; beat an egg; dip the oysters first in the egg then in sifted corn-meal or sifted cracker crumbs ; fry them in lard boiling hot, and salt when done. Serve in a warm dish. Mes. Paxton Marshall. FRIED OYSTERS. Place some oysters in a colander, and thoroughly drain oil all the liquor ; then lay the oysters in a napkin, covering with another until all the juice is absorbed. To every quart allow the well-beaten yelks of two eggs. Stir the oysters into the eggs until all are covered ; then turn them into a dish of sifted cracker crumbs, and stir them around until they are coated. Fry in enough boiling lard to cover them. Salt them when done, otherwise they will not brown. Mes. Chas. Tabb. OYSTER FRITTERS. Take one cupful of milk, three eggs beaten very light, a little salt, and flour enough for a thin batter; to this add one cupful of chopped oysters, and black pepper to taste. Fry a light brown in hot lard. As soon as done serve on a warm dish. OYSTER FRITTERS. Make a thick batter with two eggs, some crumbs of stale bread, a little flour, and a small measure of milk; season this with pepper and salt. Have in a frying-pan lard boil- The New Kentucky Home Cook Book. ing hot. Dip out a table-spoonful of batter, put a large oyster into it, and lay it carefully into the lard. Fry it on both sides a light brown. This is an excellent way to serve oysters for breakfast. STEWED OYSTERS ON TOAST. Drain off" the liquor and lay the oysters in a steamer over a pot of boiling water, and steam them about five minutes. Have ready in a hot dish a little of the liquor, some rich cream, butter, salt, and pepper. Use a quarter of a pound of butter to a half can of oysters. Serve on buttered toast as soon as done. Mrs. Chas. Tabb. A RICH OYSTER PIE. Take one quart of oysters; strain the liquor from the oysters and put it on to boil, with one-fourth of a pound of butter; add a little nutmeg, half a tea-spoonful of black pepper, and salt; as it boils, stir in a thickening made of one scant table - spoonful of flour and one pint of milk. Put the oysters in to heat through; then take them from the stove and add the yelks of two eggs well beaten. Do not put the eggs in wrhile boiling, or it will curdle. Line a shallow dish with puff-paste and bake it ; take it from the oven, fill it with oysters, and cover with the paste ; then return it to the oven to brown. Serve hot. Mrs. Paxton Marshall. OYSTER OMELET. Take twenty-four large oysters, eight eggs, one small cup of cream, two table-spoonfuls of butter, pepper, salt, and chopped parsley ; chop the oysters fine ; beat the eggs separately very light; mix all together, stirring the whites in last lightly; fry in fresh lard or butter until the omelet is of a light brown. Serve hot. Omelet thus prepared is delicious. The New Kentucky Home Cook Book. 41 RAW OYSTERS.