If a wire frying-basket is used, lay them in this.

Fry to a light brown.

Lay them on brown paper a moment to drain, and serve at once on a _hot platter_.

As they require hardly more than a minute to cook, it is better to wait till all are at the table before beginning to fry.

Oysters are very good, merely fried in a little hot butter; but the first method preserves their flavor best.
SCALLOPED OYSTERS.
One quart of oysters; one large breakfast cup of cracker or bread crumbs, the crackers being nicer if freshly toasted and rolled hot; two large spoonfuls of butter; one teaspoonful of salt; half a teaspoonful of pepper; one saltspoonful of mace.