1 dozen oysters.

1 cup cracker-meal or crumbs.

1/2 cup milk batter.

Lard to fry.

Lemon to garnish.

Spread the oysters on a clean napkin and wipe them dry.

Mix in a small bowl 2 rounded tablespoons flour with 6 tablespoons milk, gradually free from lumps and like cream. Be particular to measure; and use milk because it takes on a finer color in frying than if water is used. Dip the oysters into the batter then into the cracker-meal or bread crumbs and let them lie well covered for a while. If so preferred double bread them by dipping the second time in the batter and then in the cracker-meal again.

Fry in hot lard about 3 or 4 minutes or until brown. Drain in a strainer, serve heaped in a hot dish and quarters of lemon at each end.