Chop thirty oysters. Make a batter of two beaten eggs, a half pint of milk and a pint of prepared flour. If the batter is too stiff, add more milk. Stir the oysters into the batter, and drop this by the spoonful into deep, boiling cottolene or other fat. As the fritters brown on one side, turn them over. Drain in a hot colander as soon as well colored.
Oyster pie
Line a deep pie-plate with puff paste, fill the interior with bread crusts (to be removed later) and fit on a top crust, buttered about the edge on the under side that it may be easily taken off. Stew a quart of oysters for five minutes; stir in very slowly a cupful of thick white sauce and the beaten yolks of two eggs. When the paste is done take off the top, remove the bread crusts, fill the center with the creamed oysters, replace the top crust and set the pie in the oven for five minutes before sending to the table.
Pickled oysters
Bring a quart of oysters, with their liquor, to the boil; immediately remove the oysters and drop into a large glass jar. To the liquor add six whole cloves, six whole pepper-corns, six blades of mace broken into bits, a small red pepper, a cupful of vinegar and a little celery salt. Boil up once and pour immediately over the oysters. Keep in a dark place until wanted.
Jumbolaya
(An East Indian recipe.)
Wash half a cupful of raw rice well and drop into a pint of strained tomato juice, made boiling hot. Cook fast for twenty minutes, or until the rice is soft, but not broken; add two tablespoonfuls of butter worked to a paste with two teaspoonfuls of curry; simmer ten minutes, salt to taste and put in twenty-five fine oysters. Cook until they ruffle, and pour out.
This is a good entrée for a family dinner. Pass thin slices of buttered graham bread and ice-cold bananas with it.