Clam fritters
Make a batter of a pint of flour sifted twice with an even teaspoonful of baking-powder and half as much salt; one cup of milk, half a cup of clam liquor and two well-beaten eggs. Chop two dozen soft clams fine; season with salt and pepper, add to the batter, and drop by the tablespoonful into deep, boiling cottolene or other fat which has been heated slowly. They are made more digestible and, to my taste, more palatable by cooking the batter, as you do griddle-cakes, upon a soapstone griddle.
Fried scallops
Parboil in hot salted water for five minutes; drain and set them upon ice to get cold and firm. Roll them in salted flour, next in beaten egg, then in fine crumbs. Set on ice for half an hour and fry in deep, boiling cottolene or other fat, which has been gradually heated to the boil.
Curried scallops
Stew the scallops in just enough oyster liquor to cover them. (Your fish merchant will give you all the oyster liquor you want and be glad to get rid of it.) Bring gradually to the boil, after which cook two minutes. Have ready in another vessel a roux made by stirring into a great spoonful of hissing hot butter a tablespoonful of white flour and a teaspoonful of curry powder. Add to these, when smooth and all a-bubble, the hot liquor from the scallops, a little at a time, keeping the spoon busy until all is in. Lastly, put in the scallops; boil one minute and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Send around sliced lemons with this dish. The lovers of scallops will enjoy it.
Soft-shelled crabs
Remove the fringe, or loose shell, from each side of the crab, and the sandbag; then cut off the eyes. Wash the crabs well, dry and sprinkle with salt and pepper and roll in flour. Fry in butter, turning frequently. When nicely browned they are done.
Creamed codfish
Flake cold boiled cod into bits with a silver fork. Cook together a tablespoonful of flour and one of butter, and pour upon them a cup of milk. Season to taste and, when smooth, stir in the flaked fish. Stir and toss until very hot, add salt and pepper and serve.