Creamed Clams

Drain the liquor from a pt. of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoon of butter, and the same of flour, until they bubble, then pour upon them the heated liquor, and cook until smooth and thick. Have ready in another vessel, a pt. of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten egg, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir gradually into the hot eggs and cream, and pour upon squares of lightly buttered toast. - Mrs. Geo. C. Miller, 3445 Indiana Ave., Chicago, 111.

Deviled Clams

Slice an onion, and fry it to a light brown in a large spoonful of butter. Strain out the onion, and put the hot butter back upon the fire. Chop 2 large (peeled) tomatoes fine, season with salt, 1/2 a teaspoon of sugar, a good dash of paprika, and the same of nutmeg. Stir into the hissing butter; stir for 3 minutes, and add a teaspoon of butter, rolled in half as much flour. Have ready the clams, drained and chopped fine, and mix them with the butter and tomatoes. Fill buttered scallop shells or clam shells, or a buttered pudding dish with the mixture; sift fine crushed cracker all over, dropping tiny dabs of butter on top, and cook until delicately browned. - Mrs. Mary R. Smith, 3312 Rhodes Ave., Chicago, 111.

Fried Clams

Drain the clams, and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat 2 eggs light in a soup plate, and have ready in another deep plate an abundance of cracker crumbs. Dip each clam in the egg, and then in the crumbs, until thoroughly coated. Lay side by side on a large platter, and set in a cold place for an hr. Fry in deep boiling cottolene, or other fat, to a golden brown, drain in a colander, then transfer to a hot platter. Garnish with slices of lemon, and sprigs of parsley. - Mrs. D. West, 3437 Vernon Ave., Chicago, 111.

Clam Fritters

Strain 1 doz. clams, saving the juice. Add to this juice enough water to make a pt. Mix into it 2 eggs, and sufficient flour to make a batter. Chop clams, and add with a little salt. Drop a spoonful at a time in boiling lard. - Mrs. M. Abbott, 2110 Dearborn Ave., Chicago, 111.

Clam Pie

Cut salt pork into dice and fry brown. Slice potatoes and onions, and boil until tender in milk to cover. Into a buttered pudding dish, put a layer of bread or cracker crumbs, then a layer of clams, a little of the fried salt pork, a layer of boiled potatoes and onions, sprinkle with salt and a little mace, and moisten with a little of the clam liquor. Bake. - Mrs. A. J. Alexander, 3717 Forest Ave., Chicago, 111.

Little-Neck Clams Served Raw

Wash well and dry them. Open and cut them from their shell. Place 5 or 6 on a plate on the half shells on top of cracked ice. Put 1/2 a lemon in the center of the plate. Serve with crackers and a small dish of finely-chopped cabbage, with fresh dressing. - Mrs. C. J. Jeffries, Winnetka, 111.

Roasted Clams

Wash and lay them on a gridiron over the hot coals. As soon as the shells open take off the top shell and place a little butter and pepper on them. - Mrs. C. J. Jeffries, Winnetka, 111.

Scalloped Clams

Select 1 doz. large clams in the shell, and 2 doz. soft ones. Use care not to injure the shells, -which are to be used in cooking. Clean the shells well, and put 2 soft clams into each one. Add to each a touch of white pepper, and 1 1/2 teaspoons of minced celery. Cut into small dice a few slices of bacon, and add 4 of these to each shell; sprinkle bread crumbs over the top, put a piece of butter on top of each, and bake in the oven till brown. - Mrs. A. D. Allen, 2351 S. State St., Chicago 111.

Steamed Clams (New England Style)

Scrub the clams; place, when clean, in a saucepan over the fire without any water, and heat until the shells open. Take out the clams and pour the liquor into jar to settle. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the black end. When the water has settled, pour it into a saucepan, add the clams and heat, but do not 'boil. Take out the clams and serve on brown bread. - Mrs. C. J. Jeffries, Winnetka, 111.