FRIED OYSTERS.--Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons. However, unless care is taken in frying the oysters, they are likely to be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a 1-inch cube of bread a golden brown in 40 seconds.



FRIED OYSTERS (Sufficient to Serve Six)

24 large oysters 1 egg 1/4 c. milk Fine cracker crumbs Salt Pepper

Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on oiled paper. Sprinkle with salt and pepper and serve hot.

OYSTER PIE.--Baking oysters into a pie is another means of combining a protein food with foods that are high in other food substances. As oyster pie is somewhat hearty, it may be used as the main dish of a heavy meal.

OYSTER PIE (Sufficient to Serve Six)

1 pt. oysters 1 c. medium white sauce Salt and pepper Baking-powder biscuit dough

Cut each of the oysters into three or four pieces, and place them in a greased baking dish. Pour over them the hot white sauce and the juice from the oysters. Season with salt and pepper. Over the top, place a layer of the biscuit dough rolled about 1/4 inch thick. Set in a hot oven and bake until the crust is brown.

PIGS IN BLANKETS.--When something entirely different in the way of oysters is desired, pigs in blankets should be tried. This is a very good name for the dish given in the accompanying recipe, for the oysters are rolled up in a strip of bacon, which serves as a blanket. They are especially suitable for a light meal, such as luncheon or a dainty lunch that is to be served to company.

PIGS IN BLANKETS (Sufficient to Serve Six)

18 large oysters 18 thin strips of bacon

After the oysters have been cleaned, roll each one in a strip of bacon. Fasten the bacon where the edges meet by running a toothpick through at this point. Place in a broiler and broil on one side until brown; then turn them and broil until the other side is brown. Serve hot.

OYSTER FRITTERS.--Variety may also be secured in the use of oysters by making oyster fritters. When such fritters are nicely browned and served with an appetizing sauce, an attractive as well as a tasty dish is the result.

OYSTER FRITTERS (Sufficient to Serve Six)

1 pt. oysters 1 egg muffin batter

Clean the oysters and cut each into four or five pieces. Make a one-egg muffin batter and to it add the cut oysters. Drop the mixture by spoonfuls into deep fat and fry until brown. Remove from the fat, drain, and sprinkle with salt and pepper. Serve with a desired sauce.