Luncheons: A Cook's Picture Book

by Mary Ronald

FRIED OYSTERS WITH COLD SLAW

Use box oysters. These are large in size and cost two cents each.

Lay the oysters on a cloth to dry them. Roll them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light-brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled before the moment of frying they moisten the cracker dust. Place them on a paper on the hot shelf until all are done.

Fold a small napkin and place it in the center of a cold platter. Pile the oysters on the napkin and make a wreath around them of cold slaw.