Mock Fried Oysters. Maltese Cross
1 bunch oyster-plant, or salsify.
2 eggs—well beaten.
½ cup milk.
Flour for thin batter, and lard or dripping for frying.
Pepper and salt.
Wash, scrape and grate the salsify, and stir into the batter, beating hard at the last. It should be about as thick as fritter batter. Season, and drop, by the spoonful, into the hot fat. Try a little, at first, to see if batter and fat are right. As fast as they are fried, throw into a hot cullender, set over a bowl in the oven. Send to table dry and hot.
They are delicious if eaten at once.