Franklin & Jane Pierce's Recipes


Losters or crabs
Salt water, boiling
Hard-boiled eggs
Cayenne pepper
Oil and vinegar

Lobsters, as well as crabs, should be boiled in strong salt and water. Have your pot of water boiling hard; put in the lobsters or crabs, and boil them for 1/2 hour, or if they are very large, a little longer.

Take them out of the pot, and when they have drained, open them. Extract the meat careflly, putting it back into the shells for serving. Send the dish to the table cold.

Lobster or crabs are usually dressed at the table with mustard, hard-boiled eggs, cayenne pepper, salt, oil and vinegar.


3 dozen clams
1 tsp. powdered mace
1 tsp. powdered nutmeg
2-1/2 to 3 c. grated bread crumbs

In taking out the clams, save several dozen of the largest and finest shells, which must afterwards be washed clean and wiped dry. This is for minced clams.

Either chop the clams fine or leave them whole, and mix with some powdered mace and nutmeg. Butter the sides and bottom of a large, deep dish, and cover the bottom with a layer of bread crumbs. Over this, scatter some very small bits of sweet butter. Then a layer of clams, minced or whole; next another layer of bread crumbs and small dabs of butter. Proceed in this manner until the dish is full, finishing at the top with a layer of crumbs.

Set the dish in a preheated 375-degree oven and bake about 15 minutes. Have ready the clam shells, and fill them with the baked mixture, either leaving them open or covering each with another clam shell. Place them on a large hot dish and send them to the table piping hot.