502 APPENDIX. 



a cup of milk ; stir over the fire a few minutes ; shake more 

 pepper over it ; then pour it over the pork, and serve ; or thin- 

 sliced boiled potatoes, or fried or boiled cold parsnips, may be 

 fried in the gravy when the pork is taken out. 



CLAM OR OYSTEK FEITTEKS. 



Open and dry them with a towel; mix two well-beaten 

 eggs, somewhat less than half a pint of thin liquor and half a 

 pint of milk (or the same quantity of liquor in addition if you 

 have no milk), with a pint of flour ; beat it thoroughly to- 

 gether till it is free from lumps ; then stir in the clams or oy&- 

 ters; cut up some salt pork in small pieces, and try it out in 

 a fry-pan, and remove the pieces of pork. When the fat is 

 boiling hot, put in your clams or oysters with a large spoon, 

 with one or two clams, etc., and batter in each spoonful. Let 

 them brown, and then turn them over; as soon as done, re- 

 move them from the pan, and lay them on a gridiron with a 

 dish under it to catch the drippings. There should always 

 be enough fat in the pan to cover, or nearly cover the frit- 

 ters. 



SMOKED BEEP AND EGGS. 



Shave half a pound of beef thin, and if very salt put it in a 

 fry-pan and cover it with boiling water ; set it on the fire and 

 let the water come to a boil, then pour off the water ; put in 

 a piece of lard, beef drippings, or suet cut fine, about the size 

 of two hens' eggs ; shake pepper over it to taste, and fry for 

 a few minutes over a quick fire ; then pour over it as many 

 well-beaten eggs as you please; stir up all together till the 

 eggs are cooked to taste, and serve. In lieu of eggs, dredge 

 the beef over with flour, or add a tablespoon or two of canned 

 tomato, if you have it. 



HAM GRAVY AND TOAST. 



Take the remains of a ham ; break or saw the bones small ; 

 put them in a sauce-pan with hot water enough to cover 



