Soft-Shell Crabs

Season with pepper and salt; roll in flour, then In egg, then in bread crumbs, and fry in hot lard.

Hot Crab

Pick the crab; cut the solid part into small pieces, and mix the inside with a little rich gravy or cream, seasoning, and bread crumbs; put all into the shell of the crab, and put into the oven.

Deviled Clams

Chop fifty clams very fine; take two tomatoes, one onion, chopped equally fine, a little parsley, thyme, and sweet marjoram, a little salt, pepper, and bread crumbs, adding the juice of the clams until the mixture is of the consistency of sausage; put it in the shells, with a lump of butter on each; cover with bread crumbs, and bake one-half hour.

Stewed Clams

Chop the clams, and season with pepper and salt, put in a saucepan butter the size of an egg, and when melted add a teaspoonful of flour; add slowly the clam liquor, and then the clams, and cook three minutes; then add half a pint of cream, and serve.