Oyster Fritters

• 12 large oysters
• ¼ pt. tepid water
• 1 tablesp. sala

Make a batter by stirring the water and salad oil gradually into the flour; when perfectly smooth add a pinch of salt and lastly the stiffly-whisked egg whites. Beard the oysters, dip them in the batter and fry in hot fat until golden brown. Serve immediately.