Choice Cookery

lay the oyster again on a deep bed of cracker crumbs, cover well, pat very gently, and lay each as you do it on a dish sprinkled with them. Fry two minutes in very hot deep fat, being careful the oysters do not touch each other. If I have made these directions as clear as I hope, it will be understood that each oyster has a rich creamy coating under the crumbs, and every effort must be made to avoid breaking the outer shell of egg and crumb. For this reason the fat should be heated to 400 deg.. But although great care in handling is necessary, they are not difficult to succeed with when that care is given. _Oyster Kabobs._--There are two ways of preparing these dainties, and I give both. For those who cannot eat bacon the first will probably be acceptable. For kabobs of any kind, silver or plated skewers are proper, although very slender wooden ones may be used. Put in a stewpan a small onion chopped _very fine_, a dessertspoonful of parsley, and a dozen mushrooms, also chopped; let these fry one minute in a large tablespoonful of butter, add a dessertspoonful (scant) of flour, stir all together, then drop in as many fat oysters as are required; they must have been blanched in their own liquor and the beards removed; stir all round, and add three beaten yolks of eggs, one at a time, taking care they do not curdle, but get just thick enough to cling round the oyster. String six oysters on each little skewer, basting with the sauce wherever it does not adhere; let each skewer cool, then roll the whole in beaten eggs and abundant cracker meal, so that the skewer will seem to be run through a sausage lengthwise. Fry two minutes in very hot deep fat, serve on a napkin; allow one skewer to each person. Two minutes, if the fat be sufficiently hot, will fry oysters a pale yellow-brown. They should never take longer than this, for oysters harden and shrink if overdone in the least. For