Oysters-Quarts, ...................... 1

Eggs (yolks), ......................... 3

Biscuit or Cracker Crumbs.

Grate and sift crumbs and season with pepper and salt. Drain the liquor from the oysters and pour cold water over them; this will make them plump and firm. Take them out with a fork and sprinkle with salt and pepper. If very large, dip one at a time into the egg (which has been slightly beaten) and then into the bread crumbs. If small, press two together firmly and proceed as before. Have ready a frying-pan half full of boiling lard, deep enough to cover the oysters entirely; drop in the oysters and fry to a light brown. Take out with a perforated spoon and let every drop of lard drain off. Lay on brown paper folded; it will absorb the grease. Have the paper on a dish by the stove, keeping hot. Serve quickly on a hot dish covered with a fringed napkin. Be sure to have the lard boiling.

MRS. JAMES McKIMMON.