1 qt. oysters (with their broth)
1 box salted saltine crackers
Dash salt and pepper
2 eggs
1 c. fresh milk
Cooking oil (enough to fry 4 oysters at a time)

Mash crackers with rolling pin. Lay them on a large tray or platter. Take oysters, one at a time, dipped in their own broth, pat crumbs over oysters, until you can't feel the dampness of the oysters in the palm of your hands. Next dip the patted oysters in the beaten eggs and milk mixture, with added salt and pepper. Repeat with patting the oysters by again laying the oysters on the tray of crumbs and patting and adding crumbs until dampness does not exist. Fry oysters, drain on paper towels. Serve hot, with ketchup and horseradish sauce.

If there are leftovers, the oysters are good cold on a sandwich.