little water. Trout,
as well as all other kinds of fresh water fish, are apt to have an
earthy taste--to remove it, soak them in salt and water a few minutes,
after they are cleaned.

90. _Clams._

Wash and put them in a pot, with just water enough to prevent the shells
burning at the bottom of the pot. Heat them till the shells open--take
the clams out of them, and warm them with a little of the clam liquor, a
little salt, butter, and pepper. Toast a slice or two of bread, soak it
in the clam liquor, lay it in a deep dish, and turn the clams on to it.
For clam pancakes, mix flour and milk together to form a thick
batter--some cooks use the clam liquor, but it does not make the
pancakes as light as the milk. To each pint of the milk, put a couple of
eggs, and a few clams--they are good taken out of the shells without
stewing, and chopped fine, or stewed, and put into the cakes whole. Very
large long clams are good taken out of the shells without stewing, and
broiled.

91. _Stewed Oysters._

Strain the oyster liquor, rinse the bits of shells off the oysters, then
turn the liquor back on to the oysters, and put them in a stew pan--set
them where they will boil up, then turn them on to buttered toast--salt,
pepper, and butter them to your taste. Some cooks add a little walnut
catsup, or vinegar. The oysters should not be cooked till just before
they are to be eaten.

92. _To Fry Oysters._

Take those that are large, dip them in beaten eggs, and then in flour,
or fine bread crumbs--fry them in lard, till of a light brown. They are
a nice garnish for fish. They will keep good for several months if fried
when first caught, salted and peppered, then put into a bottle, and
corked tight. Whenever they are to be eaten, warm them in a little
water.

93. _Oyster Pancakes._

Mix equal quantities of milk and oyster juice together. To a pint of the
liquor when mixed, put a pint of wheat flour, a few oysters, a couple of
eggs, and a little salt. Drop it by the large spoonful into hot lard.

94. _Oyster Pie._

Line a deep pie plate with pie crust--fill it with dry pieces of bread,
cover it over with puff paste--bake it till a light brown, either in a
quick oven or bake pan. Have the oysters just stewed by the time the
crust is done--take off the upper crust, remove the pieces of bread,
put in the oysters, season them with salt, pepper, and butter. A little
walnut catsup improves the pie, but is not essential--cov