The Monmouth Baptist ladies' cook book

2. Frying. — Have ready a small kettle or deep skillet of lard so hot as to give off a blue smoke, and deep enough to completely cover the oysters. Drop in two or three of the moulded oysters at a time and cook about three minutes. The number which can be cooked at a time will depend on the temperature of the lard. If too many are added it cools quickly, and the oysters will be greasy instead of crisp, brown and dry as they should be. Lift out with a wire spoon. OYSTERS IN BATTER. Make batter as for pancakes, using a scant cup of milk to one egg. Add flour to make stiff batter, salt. Put an oyster in each spoon of batter and fry in hot fat a nice brown. OYSTER FRITTERS. Mrs. Frank S. Dickens. One pint oysters, two eggs, one pint flour, one heaping teaspoon salt, one tablespoon butter, enough water with the oyster liquor to make a scant half pint. Drain and chop the oysters, add water and salt to the liquor, pour part of this on the flour and stir until smooth, then add the remainder, also butter and eggs, well beaten ; stir the oysters into the batter, drop small spoonful of this in boiling fat and fry until brown. Drain and serve hot. OYSTER JUMBLE. Dr. Cynthia A. Skinner. Strain the liquid from a quart of oysters, and to the meats add two well beaten eggs, one-half cup of milk and one cup of fine cracker crumbs. Season to taste and brown quickly (in patties or as a whole) in a hot greased skillet. Cover to cook through and turn carefully to brown. Place on platter and pour over it a gravy made of the liquid to which has been added salt and pepper, a lump of butter and one-half cup of milk or cream thickened with two teaspoonfuls of flour. PANNED OYSTERS. Mrs. J. A. Joel. Drain the oysters from liquor, put them in hot pan. As soon as they begin to curl add butter, pepper and salt. Serve on toast if preferred. OYSTER PATTIES. Mrs. John Babcock, Denver, Col. One pint of small oysters, one-half pint of cream, large teaspoon of flour, salt and pepper. Let the cream come to a boil. Mix the flour with a little cold milk, and stir into the boiling cream. Season with salt and pepper while the cream is cooking. Let the oysters come to a boil in their own liquor. Skim carefully and drain off all the liquor. Add oysters to cream and boil up once. Fill the patty shells and serve: The quantities given are enough for eighteen shells. FILLING FOR PATTIES. Mrs. Ella Hoyt, Kansas City. Make a sauce, using one cup of oyster liquor, one tablespoon of butter, one tablespoon of flour, one-half teaspoon anchovy essence or paste. Use one pint oysters, one-fourth cup cold water. Wash oysters and remove muscles. Parboil and strain, and add to sauce. Season to taste with salt and pepper. OYSTER PIE. Mrs. Olive Blackburn. To three pints of oysters use one quart of cream and one dozen rolled crackers. Stir all together, season with pepper and salt and pour into dish lined with puff paste, cover with another crust and bake from onehalf to three-quarters of an hour. This is a delicious way to cook oysters. LITTLE PIGS IN BLANKETS. Mrs. M. I. Fairchild.