SPICED OYSTERS
Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil. Let scald for two minutes and then drain. Wash in cold water. Strain the oyster liquid back into the saucepan after measuring. To three-quarters cup of oyster liquid add
One-half cup of vinegar,
One onion, grated,
One green pepper, chopped fine,
One bay leaf,
One teaspoon of salt,
One and one-half teaspoons of paprika,
Three cloves,
Two allspice,