CLAM FRITTERS

Carrie Cole Geddy (Grandmother)

8-10 shucked clams

½ c. clam liquor

1 egg, slightly beaten

3 Tbs. melted butter

3 Tbs. milk

1 c. sifted flour

4 Tbs. baking powder

½ tsp. salt, dash pepper

Put clams through food chopper. Add clam liquor, egg, butter and milk. Mix and sift dry ingredients and add to clam mixture, stirring until smooth. Drop by spoonfuls into hot fat.

BOILED CUSTARD

"This recipe was from ‘Snookie’ who was Mary Irene Hudgins Hurst, Mother’s grandmother. We always had Mother’s custard at Christmas. When we ate at ‘Holly Hill’ (a family home in Williamsburg) it went on Nandee’s Tipsy Cake (cake, whipped cream, custard and almonds). In later years at Cole Lane (where Anne grew up) it was served in Mother’s special Swedish crystal and accompanied by her cake. Sherry was added to the custard for adults." 

  3 eggs

½ c. sugar

2 c. heav...