The home cook book

FRIED OYSTERS Select large fine oysters. Pour into a colander and drain oflf the liquor. Take them out and lay each one separately on a towel. Lay another towel over, and press gently to dry the oysters. Roll a quantity of soda crackers very fine and season carefully with salt and red pepper. Beat two or three eggs as needed, allowing to each egg one tablespoon of cold water. Dip each oyster separately, first into the egg, and then turn it over and over in the rolled cracker. Prepare all the oysters at one time in this way, and lay them on platters or plates. Have all ready before you begin to fry them. Put into a frying-pan (use two pans if you have many oysters to fry) half lard and half butter, only just enough to prevent the oysters from sticking. Have the fat hot. Put in only as many oysters as you can easily turn, and use both a knife and fork in turning them. When the oysters are a nice brown they are done. Take them out, and if you fry more oysters wash the frying-pan clean, and again put in fresh lard and butter. Oysters can be fried half an hour or hours before they are needed. Take the oysters from the frying-pan, lay them side by side (never one on top of another) in pans or on pie plates. Set them aside, resting one pan on the rim of another. Half an hour before serving set them in the oven and heat very hot. Serve on a hot dish. OYSTER JAMBOLAYA Proceed as for "Jambolaya," page 120, adding oysters in place of sausage or chicken. Use a little of the oyster- juice, but very little. The oysters must be drained very dry before adding. OYSTERS OR CLAMS A LA NEWBURG Oysters or clams may be prepared a la Newburg, following the directions for lobster on page 50 and substituting either one you choose for the lobster. When you use clams take off the hard parts, chop fine, mix with the soft parts and use both together as )-ou use lobster meat. Turkey, chicken, and game, not forgetting sweetbread, may be treated as lobster and dressed a la Newburg. OYSTER PIE Select good oysters. Put them in a colander to drain. Make a pie crust the same as for a fruit pie. Line a pie plate with a crust the same as for an ordinary sweet fruit pie. Season the oysters with salt and pepper before putting them on the pie plate. Mix through them, after they are on the pie plate (according to the size of the pie), eight or ten strips or more of the pastry, one inch long and a quarter of an inch wide, rolled thin. Cut in bits two teaspoons of butter and lay over the oysters. Cover with enough of the oyster liquor to moisten the oysters. Sprinkle flour over the top ; this, with the pastry pieces, will thicken the liquor. Roll a thick upper crust. Lay it double on the pie; turn the upper half over, and dip the knife in flour before trimming the edge of the pie. Cut open the centre with four strokes. Bake the pie until a light brown, and serve hot. [See illustration, Plate L] CLAM PIE