This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
There are two varieties of clams, the small sand or little necks, and the mud clams or quahaugs. The first are very much the best, and are in season almost the whole year.
Clams may be fried the same as oysters.
Clams may be stewed the same as mussels, using fifty clams instead of one quart of mussels.
Clam fritters may be made the same as oyster fritters, using twenty-five clams instead of twenty-five oysters.
Pickled clams are made precisely the same as pickled oysters, using fifty little-neck clams instead of fifty oysters.
Terrapins are always sold alive, and are in season from November to March. Diamond backs are the best, but are very expensive, costing from thirty to thirty-six dollars per dozen for cows. The males are small and of inferior flavor. The common red-legs or fresh-water terrapin are very good, and only cost about two or three dollars a dozen for the very best.
2 terrapins 1/2 pint of thick cream 6 eggs
1/2 pound of butter
1 gill of sherry or Madeira 1/4 teaspoonful of mace
Salt and cayenne to taste
Put the- terrapins alive into boiling water, and boil ten or fifteen minutes, or until you can pull off the outer skin and the toe nails. Now put them back in fresh boiling water, add a heaping teaspoonful of salt and boil slowly until the shells part easily and the flesh on the legs is quite tender. When done take out, remove the under shell, and let stand until cool enough to handle. Then take them out of the upper shells; carefully remove the sand bags, bladders, the thick heavy part of the intestines, and the gall sacks, which are found imbedded in one lobe of the liver, and throw them away. In removing the gall sack, be very careful not to break it, as it would spoil the whole terrapin. Break the terrapin into convenient-sized pieces, cut the small intestines into tiny pieces and add them to the meat; now add the liver broken up, also all the eggs found in the terrapins. Now put it into a stewing-pan with the juice or liquor it has given out while being cut. Roll the butter in flour, add it to the terrapin, and stand on a very moderate fire until heated. Boil the six eggs for fifteen minutes, take out the yolks, mash to a smooth paste with two tablespoonfuls of the wine, then add this, the cream and seasoning to the terrapin, let it boil up once, take from fire, add the wine and serve.
It must never be boiled after adding the wine. More or less wine may be added according to taste.