FRIED OYSTERS.
28. Select the largest oysters for frying. Take them out of their liquor with a fork, and endeavor in doing so, to rinse off all the particles of shell which may adhere to them. Dry them between napkins; have ready some grated cracker, seasoned with cayenne pepper and salt. Beat the yelks only of some eggs, and to each egg add half a table spoonful of thick cream. Dip the oysters, one at a time, first in the egg then in the cracker crumbs, and fry them in plenty of hot butter, or butter and lard mixed, till they are of a light brown on both sides. Serve them hot.