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Fried Clams

Remove from shell large soft-shell clams; boat an egg well and add two table-spoons water; have the clams dried in a towel, and dip them first in the egg, then in finely-rolled cracker or bread crumbs, and fry (longer than oysters) in sweet lard or butter. Oysters may be prepared for cooking in same way. -Mrs. A. W.