First catch your clams - along the ebbing edges

Of saline coves you'll find the precious wedges,

With backs up, lurking in the, sandy bottom;

Pull in your iron rake, and lo ! you ' ve got 'em!

Take thirty large ones, put a basin under,

And cleave, with knife, their stony jaws asunder;

Add water (three quarts) to the native liquor,

Bring to a boil, (and, by the way, the quicker

It boils the better, if you'd do it cutely.)

Now add the clams, chopped up and minced minutely.

Allow a longer boil of just three minutes,

And while it bubbles, quickly stir within its

Tumultuous depths where still the mollusks mutter,

Four table-spoons of flour and four of butter,

A pint of milk, some pepper to your notion,

And clams need salting, although born of ocean.

Remove from fire; (if much boiled they will suffer

You'll find that India-rubber is n't tougher.)

After 'tis off, add three fresh eggs, well-beaten,

Stir once more, and it's ready to be eaten.

Fruit of the wave! O, dainty and delicious!

Food for the gods! Ambrosia for Apicius!

Worthy to thrill the soul of sea-born Venus,

Or titillate the palate of Silenus!

♦Written especially for this book, by W. A. Croffut, editor of "American Queen," New York.

An Economical Soup. Take a soup bone (any piece of beef not too fat will do), wash well, place in kettle with sufficient cold water for soup; let it boil, skim thoroughly and continue to boil slowly from three to six hours, according to size and quality of meat; one hour before dinner, put in cabbage cut in quarters, sprinkling it with salt; quarter of an hour after add turnips halved or quartered according to size; quarter of an hour after turnips, add potatoes whole, or cut in two if large (turnips and potatoes should be pared and laid in cold water half an hour before using). When done take out vegetables and meat, place in heater, or if you have no heater, place plates over a pot or skillet of boiling water. If there is not enough soup, add boiling water, stir in a little thickening of flour and water, let it boil thor-oughly; season to the taste with salt and pepper and serve at once. The soup will be excellent and the vegetables very fine.