To Fry Clams.

After opening them as oysters, wash them in their own liquor and drain then; make a batter of an egg, flour and pepper; dip them in this, and fry them in butter.

To Stew Clams.

Strain the liquor and stew them in it for about twenty minutes; make a thickening of flour, water and pepper; stir this in and let it boil up; have some bread toasted and buttered in a deep dish, and pour the clams over.

Clam soup may be made by putting an equal quantity of water with the liquor, and putting in toasted bread, crackers or dumplings.

To Pot Fresh Herring.

Scale and wash them well; cut off the heads and fins, and season them with salt, pepper and cloves; pack them neatly in a large jar, and pour on enough cold vinegar to cover them; put a plate over the top of the jar, and set it in a moderately warm oven, or on the top of a stove, in a pan of hot water, for five or six hours; they will keep in a cool place several weeks, and are an excellent relish. The jar or pan should be of stone ware, or fire-proof yellow ware.