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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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