_*Fried Oysters, Tartare Sauce
Roast Guinea Hens
Rice Croquettes en Surprise
Lettuce, Asparagus and Red Pepper Salad
Cheese Wafers
Pineapple Mousse
Coffee_
_*Fried Oysters_--Wash, drain, and dry oysters between 2 towels; let
stand in a marinade 10 or more minutes, then drain again. Roll in
crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
dip oysters, crumbed, into egg, and roll again in crumbs.
Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
time. Drain and serve at once with tartare sauce.
The marinade is made as follows: Take 1 part melted Crisco and 3 of
vinegar, with salt and pepper to taste. Stir oysters into this and let
stand 10 minutes, then drain off any of the marinade that has not been
absorbed.