A Course of Lectures on the Principles of Domestic Economy and Cookery

the time the edges of the oysters curl they will be done. Oysters when heated through are done. Do not put any salt on them. Serve them on the shells. As they are served in Mobile, a large shell is used, laid on a small charcoal furnace, putting the shell on top of the furnace to get very hot; the furnace is brought to the table and the oysters opened and dropped into the hot shell and turned once. The regulation way of roasting oysters is to thoroughly wash the outside of the shell and lay them on the fire with the large end down. As soon as the oysters open serve them. To use the liquor, take a pint of the oyster liquor after it has been strained; sift a heaping cupful of flour; mix with it a level teaspoonful of salt and a heaping teaspoonful of baking powder. Have the griddle as hot as you would for pancakes. Very quickly stir into the flour enough of the oyster liquor to make a batter, and fry just as any pancake; serve hot with butter. Next take a recipe for oyster fritters. Have the frying kettle half full of fat, as you would for doughnuts. Strain the oysters and remove all bits of shell. In the meantime the lard should be heating on the back of the stove. Cut the oysters slightly. For a pint of oysters use a pint of flour, sifted, and mixed with a level teaspoonful of salt. Put the flour in a mixing bowl with the yolk of one egg, a tablespoonful of salad oil, and a pinch of pepper. Use enough of the oyster liquor to make a batter thick enough to drop from the spoon. Beat the white of an egg to a stiff froth. Mix the oysters and the white of egg lightly with the batter, and as soon as it is mixed drop by the large spoonful into the hot lard. As soon as brown take the fritters out and lay them for a moment on brown paper to drain the grease