Devilled Oysters. Maltese Cross
1 quart fine oysters.
Cayenne pepper.
Lemon-juice.
Some melted butter.
1 egg, beaten light.
½ cup rolled cracker.
Wipe the oysters dry, and lay in a flat dish. Cover with a mixture of melted butter, cayenne pepper (or pepper-sauce), and lemon-juice. Let them lie in this for ten minutes, turning them frequently; roll in the crumbs, then in the beaten egg, again in the crumbs, and fry in mixed lard and butter, made very hot before the oysters are dropped in.