Miss Leslie's New Cookery Book

very light; and to each egg allow a large tea-spoonful of rich cream, or of the best fresh butter. Beat the egg and cream together. Dip each oyster first into the egg, &c., and then into the crumbs. Repeat this twice till the oysters are well-coated all over. Have ready boiling, in a frying-pan, an equal mixture of fresh butter and lard. It must come nearly to the edge or top of the frying-pan, and be boiling fast when the oysters go in; otherwise they will be heavy and greasy, and sink to the bottom. Fry them of a yellow brown on both sides. Send them to table very hot. Oysters will be found much the best when fried in grated bread-crumbs. Cracker-crumbs form a hard, tough coating that is very indigestible, and also impairs the flavor. Use no salt in making the batter. Omit it entirely. It overpowers the taste of the oysters. OYSTER FRITTERS.--Allow to each egg a heaped table-spoonful of flour, and a jill or small tea-cupful of milk. Beat the eggs till very light and thick; then stir them, gradually, into the pan of milk, in turn with the flour, a little at a time. Beat the whole very hard. Have ready the oysters, that you may proceed immediately to baking the fritters. The oysters should be fresh, and of the largest size. Having drained them from their liquor, and dried them separately in a cloth, and dredged them with flour, set over the fire a frying-pan nearly full of lard. When it boils fast, put in a large spoonful of the batter. Then lay an oyster upon it, and cover the oyster with another spoonful of batter. Fry the fritters of a nice yellow. As they are done, take them up, drain off the lard from the oysters, and keep them hot till they go to table. This will be found a very fine receipt if _exactly_ followed. CLAM FRITTERS.--Put a sufficient quantity of clams into a pot of boiling water. The small sand-clam will be best. When the shells open wide, take them out,