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.
Fried Tripe.
If the tripe is boiled tender, cut in pieces 2 inches square, season with salt and pepper and dip in a batter made of eggs, milk and flour, and fry in sweet lard, or drippings from roast or corned beef.
Ringed Potatoes.
Peel large potatoes, cut them round and round as you would pare an apple; fry in the best lard until a light brown; sprinkle with salt and serve hot.
New Potatoes Boiled.
Wash and rub new potatoes with a coarse towel, drop in boiling water, and boil until done, taking care that they are not over boiled. Have ready, in a saucepan, some milk or cream with butter, a little chopped parsley, pepper and salt; drain the potatoes, add them to the cream with a teaspoonful of corn-starch, soaked in a little milk; let it come to a simmer, and serve at once.
Fried Tomatoes.
Take large smooth tomatoes, cut them in slices 1⁄2 an inch thick, dip in bread crumbs or cracker dust and fry a light brown, in half lard and half butter.