Remove skins and blackheads from cold cooked clams. Cut clams into small pieces, season with onion juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or mayonnaise. Either cooked or raw clams may be used. - Mrs. C. E. Worth. Wheeling, 111.

Clam And Grapefruit Salad

Trim cooked clams, season with salt, paprika, lemon juice and chill. Mix with grapefruit pulp in pieces of equal size, removing the skin and seeds. Pour over a French dressing made with lemon juice, and serve in the grapefruit shells, lined with lettuce. - Mrs. C. J. Canthorn. Wil-mette, 111.