cupfuls of bread-crumbs, and two cupfuls of milk mixed with two well-beaten eggs. Prepare according to directions given for escalloped oysters.
BROILED OYSTERS
Drain large oysters on a cloth and then wipe dry. Dust with salt and pepper, dredge with flour, and broil on a well-buttered gridiron. Serve on squares of buttered toast.
BROILED AND BREADED OYSTERS
Prepare as above, dip in beaten egg, then in crumbs, and broil on a well-buttered gridiron.
OYSTER FRICASSÉE
Bring two cupfuls of oysters to the boil in their own liquor, add a tablespoonful of butter, the juice of half a lemon, a dash of red pepper, and a grating of nutmeg. Beat the yolks of three eggs with three tablespoonfuls of sherry, add to the oysters, stir until thick, and serve at once.
FRIED OYSTERS
Drain large oysters on a cloth and wipe dry. Dip in egg and crumbs, and fry in a wire basket in deep fat.
