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 OYSTER FRITTERS. 
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 oys- 
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 BEEF 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 aham; break or saw the bones small; 
put them in a sauce-pan with hot water enough to cover 
