CLAM FRITTERS.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager.
Open as oysters and chop fine. Make a stiff batter of eggs and flour, with a little black pepper. Stir into this batter the chopped clams and a little of the clam liquor, if necessary to make the batter the proper consistency. Fry in hot butter or lard.