Fried Oysters
Dry each oyster separately on a towel; dip them in the yolk of eggs beaten up, and then in pounded crackers that have been seasoned with salt and pepper; heat butter or pork drippings in the frying-pan, and cook the oysters over a slow fire, turning them frequently. Do not use too much butter or drippings, but add fresh as required, so as to leave the oysters dry when done. A clean tin pan is the best, and red pepper preferable to black. Lard is detestable for frying anything, and salad oil is perfection. If black pepper is ever used, it should be purchased whole and ground by hand, as the fine pepper is generally adulterated and flavorless.