Fried Oysters.
Strain the liquor from the oysters. Crush crackers into fine crumbs; or, if you have no crackers, toast some slices of bread and crush them fine. Beat up an egg (both white and yolk) in a tin cup with a spoon. Dip the oysters into the beaten egg, then roll them in the crumbs, and put over the fire in a pan of boiling fat over half an inch deep. Turn when brown on one side, and let the other side brown. If the oysters are small do not prepare them singly, but place them two together (the large portions at opposite ends), then immerse them in the egg and crumbs together. If the crumbs do not readily adhere, pat the oysters gently while rolling them in the crumbs.
Blanketed Oysters.
Get the largest oysters you can find, cut fat bacon into very thin slices, wrap an oyster in each slice, and skewer with a small stick. Heat a frying pan very hot, put in your oysters, and cook long enough to just crisp the bacon—not over two minutes—taking care that they do not burn. Serve immediately without removing the skewers.
CHAPTER IV.
Meats and Game.—Salt Pork.—Ham and Eggs.—Broiling and Boiling Meats.—Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits, Frogs, etc.
In selecting salt pork pick out that which is smooth and dry. Damp, clammy pork is unwholesome. Canned corn beef is palatable, and useful in making hash, but is sometimes poisonous from the solder used in sealing the cans. If canned beef is carried, use only the portion that does not touch the metal of the cans, throwing away the remainder.