Fried Oysters
Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in hot fat until golden brown. Drain well and garnish with lemon and parsley.
Clam Chowder
25 clams
6 potatoes
1 onion
1/8 lb. finely cut salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook 2-1/2 hours; then add clams. Boil 15 minutes and just before serving add hot milk.