Add the oysters.

Boil till the edges curl, and no longer.

Serve at once, as they toughen by standing.
FRIED OYSTERS.
Choose large oysters, and drain thoroughly in a colander.

Dry in a towel.
Dip first in sifted cracker-crumbs; then in egg, one egg beaten with a large spoonful of cold water, half a teaspoonful of salt, and a saltspoonful of pepper, being enough for two dozen oysters.

Roll again in crumbs, and drop into boiling lard.