Drain the oysters in the colander; sprinkle over pepper and salt, which
mix well with them, and put them in a cold place for fifteen or twenty
minutes before cooking. This is marinating them. When ready to cook,
roll each one first in sifted cracker-crumbs, then in beaten egg mixed
with a little milk and seasoned with pepper and salt, then in the
cracker-crumbs again. You will please remember the routine: _first_, the
crumbs before the egg, as the egg will not adhere well to the oyster
without the crumbs; now throw them into boiling-hot lard (as you would
fry doughnuts), first testing to see if it is hot enough. As soon as
they assume a light-brown color they should be drained, and served
immediately on a hot platter.
Oysters should not be fried until the persons at table are ready to eat
them, as it takes only a few moments to fry them, and they are not good
unless very hot.
The platter of oysters may be garnished with a table-spoonful of chopped
pickles or chowchow placed at the four opposite sides; or the oysters
may be served as a border around cold slaw (see receipt, page 224), when
they are an especially nice course for dinner; or they may be served
with celery, either plain or in salad. As the platter for the fried
oysters is hot, the celery salad or cold slaw might be piled on a folded
napkin in the centre.