Dear Sun Spots: Would Sun Spots have a recipe for clam cakes? – No Name, Lewiston.

Answer: In addition to responses from readers, several readers supplied the following recipes for a July 2002 column:

Julia’s clam cakes. Ingredients: 1 pint chopped clams, 1½ cups cracker crumbs, 2 eggs, unbeaten. Method: Mix clams and crumbs together. Add eggs one at a time and mix well. Let stand for a few minutes to soften crumbs. Mixture should hold together and be moist.

Fry in butter in a frying pan. Drop in large spoonfuls of the mixture, press down with spoon to make cakes ¾-inch thick. Fry on one side until brown, turn and brown other side. If common crackers are used, season with salt. Do not add salt if saltines are used. Julia says the liquid from the clams may be used to add flavor.

A former Wilton resident provided the following recipe from the “All-Maine Seafood Cookbook” by Loana Shibles and Annie Rogers. Ingredients: 2 eggs; 1/3 cup milk and/or broth; 1 1/3 cups flour, sifted; 2 teaspoons cream of tartar; 1 teaspoon baking soda; salt and pepper; 1½ pints of chopped clams or 2 cans of minced clams. (1 teaspoon baking powder may be substituted for baking soda and cream of tartar). Method: Beat eggs until well blended. Add milk, the flour sifted with cream of tartar and soda, salt and pepper. Mix in clams. This reader recommends frying until golden brown in any fat, but she prefers bacon fat. Her mother used pork fat, which she says is best for cooking any fish.

Clam cakes or croquettes. Ingredients: 1 quart clams, shucked; 1 cup fine cracker crumbs; ½ cup clam juice; and 2 well-beaten eggs. Method: Drain clams and save ½ cup liquid. Remove the black from the soft part. Put the necks through a food chopper. Put clams in a dish and add clam liquid and enough cracker crumbs to absorb all the moisture. Let stand 10 minutes. Add eggs. Shape into flat cakes or croquettes. Drop into hot oil (375 degrees Fahrenheit) and cook to a golden brown. Drain on unglazed paper. Serves six.

Dear Sun Spots: For L.C. of Auburn who is in need of old greeting cards, I have some that you are welcome to have. You can call me at (207) 782-5540. – Pauline, Lewiston.

Dear Sun Spots: I have a medicine bottle that I would like to know some history on. The bottle is from P.W. Babcock’s of Lewiston. Could you tell me where and when they were in business? Would there be a family member that might be interested in the bottle? Any information would be great. – Randall S. Needham, Auburn.

Answer: Michael Lord, executive secretary of the Androscoggin Historical Society, said the society’s records list Percy W. Babcock and Arthur W. Sharp, apothecaries of Babcock & Sharp, Lewiston prescription druggists, and Rexall Agency, 71 Lisbon St., Lewiston, in business from 1900 to 1935. Perhaps there are readers out there who may recall this business and be willing to share their stories with you. In the meantime, you may also want to contact Dan Poulin at Orphan Annie’s to discuss your bottle’s potential value. You can reach him at 96 Court St., Auburn, (207) 782-0638.

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