d trouble. Such articles as oysters, smelts,
or any small things, should be fried at a temperature of 380 deg. to 400 deg..
It must be remembered that all fried articles darken after they leave
the frying-kettle, and therefore a very pale yellow becomes a golden
color on the dish.

_Kabobs_ No. 2.--This is the recipe given by the author of the
well-known Pytchley Books, and is admirable. Take the beards from as
many fat, fair-sized oysters as required. You require bacon of which the
fat is thick enough through to allow of circles being cut from the
slices as large as the oysters. Cut the bacon very thin, get a cutter
the size of the oysters, trim them with it, then cut eight circles of
bacon for six oysters. Put first a piece of bacon, then an oyster, then
more bacon, on each little skewer, till there are six oysters with a
piece of bacon between each through the centre and one at each end;
string them very evenly. Take a very little cayenne on the tip of a
knife and a saltspoonful of salt; mix this with two beaten eggs to which
two tablespoonfuls of water have been added. Dip each skewer of kabobs
in this; let them drip an instant, then lay them on a deep bed of crumbs
or cracker meal. Cover them thoroughly, shake them, then dip again into
the egg (if this has become full of crumbs strain it), and again lay
them in the meal. Shake lightly again, and arrange each skewer of kabobs
in a frying-basket, and fry two minutes.

I have spoken in the foregoing directions for "crumbing" of using
_plenty_ of meal, and experience tells me that the rule with those
unfamiliar with proper methods is to use so little that a plateful would
be considered _plenty_. With this quantity no good work can be done. You
need to turn on to a board or dish at least a quart of crumbs, or a
whole box of cracker meal. This will enable you to smother the article
until every part is covered, instead of sprinkling a little over and
under (which generally falls off as fast as put on, and leaves a surface
yellow with egg in parts), as you must do if a small quantity only is
used. All the meal that is left must be carefully sifted and put away.
If the small masses of egg and crumb which will be mixed with it are not
sifted out the cracker-meal cannot be used again. There must also be
plenty of egg used for dipping.

_Oysters in Aspic._--For these dariole moulds are needed, or the small
fire-proof china soufflee cases which imitate paper may be used. A
d