Roast in a pan over a hot fire or in a hot oven. When they crack open, empty the juice into a saucepan, add the clams, with butter, pepper, and a little salt.
Mrs. Hirsch
SOFT-SHELL CRABS
Take out the sand-bags and pull out the spongy substance from the sides. Wash and wipe dry; roll in cracker meal which has been seasoned, then dip in a beaten egg. Then have a deep frying-pan ready filled with seething hot butter, and fry brown. Serve very hot and garnish.
Mrs. Greenberg
POULTRY AND GAME
ROAST SNIPE
After drawing and cleaning the birds fill each one with a piece of well-buttered bread; season with salt and pepper. Fasten a piece of bacon around each bird, catching it together. Place the birds in a shallow pan, and almost cover with port wine. To this add a tablespoon of butter. Baste every ten minutes. Bake one-half hour in a steady oven.
Mrs. Erlanger