Clam Fritters.
Sift into an earthen dish 3 spoonfuls flour and 1⁄2 teaspoonful baking powder; add to this a little of the clam juice, 1⁄2 a cup of cream and 2 eggs, well beaten. Mince a pint of clams and mix with the batter. Put 2 or 3 spoonfuls of lard into a frying-pan, and when boiling, drop in the batter, by spoonfuls, to fry; after frying a minute, take from the pan, drain and serve.