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Virginia Fried Oysters(Soups) - (The Suffrage Cook Book)
Make a batter of four tablespoons of sifted flour, one tablespoon of
olive oil or melted butter, two well-beaten whites of eggs, one-half
teaspoon of salt, and warm water enough to make a batter that will drop
easily. Sprinkle the oysters lightly with salt and white pepper or
paprika. Dip in the batter and fry to a golden brown.
Drain, and serve on a hot platter, with slices of lemon around them.
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