TO FRY SMELTS.
These little fish must be drawn at the gills, as they must not be opened: they are a very delicate fish: season them with salt; beat up the yolk of egg very light, dip them in the egg; then in grated cracker; fry in hot lard; serve hot.
LOBSTERS AND CRABS.
After washing them, put them alive in a pot of boiling water. Lobsters will boil in forty minutes, or longer, if they are very large. Crabs thirty minutes. Dress them with the yolk of hard-boiled eggs, oil, pepper, salt, and mustard.
TO STEW CLAMS.
Take equal quantities of the liquor and new milk; stew it, and when it comes to a boil, stir in the clams; season with pepper, salt and parsley.
TO FRY CLAMS.
Strain them; then make a batter of the yolks of two eggs, two table-spoonsful of flour, and a little milk; put them in and fry in hot lard.
TO STEW CRABS.
Put them into a pot of boiling water for ten minutes; then take out the meat and put it down with the juice that runs out, and very little water, pepper, salt, and butter; a few minutes will cook them.