How to serve on half-shell. When served raw, the small varieties are the best. They are left on the deep half of the shell. Six are allowed for each person. They should be arranged regularly on the plate around a little ice broken fine, the valve side toward the center of plate, and in the center of the circle a quarter of a lemon. A few sprigs of parsley or cress under the lemon makes a pretty garnish. Black and red pepper are served with raw oysters, and also very thin slices of buttered brown bread.
Precaution. Oysters served raw should be very fresh. It is therefore not desirable to use them in this way when one lives inland. To prevent the chance of any bits of shell getting into oyster dishes, they should be washed; each oyster being taken on a fork and dipped into water. As they are largely composed of water, this will not injure their flavor. The juice should be strained through a coarse sieve.
Cracker crumbs are better than bread crumbs for mixing with oysters.
Cooking. Oysters require very little cooking. They are put over the fire in their own liquor, and removed the moment they are plump or the gills are curled. More cooking than this makes them tough.
FRIED OYSTERS
Drain the oysters. Roll each one first in cracker crumbs, then in egg mixed with a little milk, and seasoned with pepper and salt, then again in the cracker crumbs. Use first the crumbs, as the egg will not otherwise adhere well to the oyster. Place them in a wire basket, and immerse in smoking hot fat. As soon as they assume a light-amber color drain, and serve immediately.
Oysters should not be fried until the moment of serving, for they are quickly cooked and it is essential to have them hot.
Pickles, chow-chow, horse-radish, cold-slaw, or celery salad are served with fried oysters, and may be used as a garnish or be served separately.