Devilled Oysters.
Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in; one-half as much bread crumbs as you have oysters, and one large tablespoonful butter.
Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake in a few minutes.—Mrs. H. S.
To Cook Oysters.
Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained from their liquor; do this alternately till the dish is full. Be sure and put the cracker crumbs at the top of the dish, and bits of butter, also pepper: this makes it brown nicely. Set it in a hot oven; as soon as browned it will be ready for the table.—Mrs. P. W.
Fried Oysters.
Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour. Fry them in hot lard until a light brown.—Mrs. D.
Oyster Fritters.
Beat two eggs very light; then stir in two tablespoonfuls cream or milk, three tablespoonfuls sifted flour, a pinch of salt; dip the oysters in this and fry them in hot lard.—Mrs. B.
Oyster Fritters.