fresh butter in the frying-pan, and hold it over the fire till it
is boiling hot. Dip the oysters all over lightly in the mixture of
egg and milk, and then roll them up and down in the grated bread,
making as many crumbs stick to them as you can.

Put them into the frying-pan of hot butter, and keep it over a hot
fire. Fry them brown, turning them that they may be equally
browned on both sides. If properly done they will be crisp, and
not greasy.

Serve them, dry in a hot dish, and do not pour over them the
butter that may be left in the pan when they are fried.

Oysters are very good taken out of the shells and broiled on a
gridiron.


SCOLLOPED OYSTERS.

Having grated a sufficiency of stale bread, butter a deep dish,
and line the sides and bottom thickly with bread crumbs. Then put
in a layer of seasoned oysters, with a few very small bits of
butter on them. Cover them thickly with crumbs, and put in another
layer of oysters and butter, till the dish is filled up, having a
thick layer of crumbs on the top. Put the dish into an oven, and
bake them a very short time, or they will shrivel. Serve them up
hot.

You may bake them in large clam shells, or in the tin scollop
shells made for the purpose. Butter the bottom of each shell;