Sauted Oysters. Clean one pint of oysters, sprinkle on both sides with salt and pepper. Lift by the tough muscle with a fork and dip on both sides in cracker crumbs and saute in butter until well browned on both sides.
4 cups, cut in 3/4 inch dice
6 cups, scalded
Clean and pick over clams, separate the hard and soft part of clams and chop the former. Strain clam liquor through cheesecloth. Try out the pork and fry the onion in it until brown and turn into a large kettle. Boil potatoes until tender, drain, and pour potatoes into kettle. Add clams, milk, butter, and crackers broken into small pieces. Let cook three minutes. Just before serving add clam liquor previously heated. Serve in bowls.