“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

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Fried Clams

Remove from shell large soft-shell clams; beat 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-roiled 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.

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Fried Clams

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