The Blue Grass Cook Book

page 58

cannot get to it. The lard can be set aside and used several times.

      OYSTER COCKTAILS
Mrs. Mary Webb

  2 dozen small oysters,

  1 tablespoon horseradish,

  1/2 teaspoon tabasco sauce,

  1 tablespoon of vinegar,

  1 tablespoon of Worcestshire sauce,

  1 tablespoon tomato catsup,

  1/2 teaspoon of salt.

Mix the sauce well and place on ice an hour before serving. Have oysters ice
cold.

Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each
glass.

      OYSTER FRITTERS
Miss Virginia Croxton

1 pint small oysters or large ones chopped.

Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk.
Add oysters and flour to thicken. Salt to taste. Drop in spoonfuls in hot fat
and fry a light brown.

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