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.


To Boil Salt Cod.

Put your fish to soak over night; change the water in the morning, and
let it stay till you put it on, which should be two hours before dinner;
keep it at scalding heat all the time, but do not let it boil, or it
will get hard; eat it with egg sauce or drawn butter. If you have any
cod fish left from dinner, mix it with mashed potatoes, and enough flour
to stick them together; season with pepper; make it into little cakes,
and fry them in ham drippings.