VENERIDJi. — PITLLET. 37 



milk; measure a small teaspoonful of dry saleratus 

 (volatile salts), mix it with a little hot water; when 

 all is dissolved, and a little cooled, add to it the sour 

 milk or buttermilk, then proceed to make it into a soft 

 dough with as much cold water as may be necessary ; 

 dip your hands in dry flour to prevent the dough from 

 sticking to them. Rub over the sides of an iron dinner- 

 pot with a bit of butter, and line the sides only with 

 the paste made in the hands, not more than half an 

 inch thick, press it closely against the pot, then put in 

 fifty large clams, a quarter of a pound of sweet butter 

 cut small, a small teaspoonful of ground pepper 

 strewed over, and half a nutmeg, grated, if liked; 

 dredge wheat flour over, until it looks white ; put of 

 clam juice and water sufficient to nearly reach the top 

 of the paste ; lay skewers across, roll out a crust for 

 the top, and whatever paste remains, cut into small 

 squares, and drop iu before putting on the crust ; 

 cut a slit in the centre, cover the pot close and set it 

 over a gentle fire for one hour ; then take it up and 

 serve as soon as done. The crust becomes heavy by 

 standing. This is a dish much liked by those who are 

 fond of clams. The paste directed in this recipe is 

 delicate and far more healthful than any other.* 



Pickled Clams. — Boil them from the shells, and take 

 them out with a skimmer and put them into a basin; 

 take of their own liquor half enough to cover over 

 them, and the same quantity of strong vinegar. Whole 

 pepper, alspice and mace, each a teaspoonful ; make 

 this hot and then pour it over the clams. After 

 twenty -four hours they are fit for eating, and will keep 

 good for a long time. 



* Mrs. Crowen. 



