92. _To Fry Oysters._

Take those that are large, dip them in beaten eggs, and then in flour,

or fine bread crumbs--fry them in lard, till of a light brown. They are

a nice garnish for fish. They will keep good for several months if fried

when first caught, salted and peppered, then put into a bottle, and

corked tight. Whenever they are to be eaten, warm them in a little

water.