Scalloped Clams

Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter. Repeat the layers until the dish is full. Put plenty of butter on top and pour in a cup of the water from the clams. Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry.

Crab A La Creole

Fry in four ounces of butter, four young onions, one clove of garlic and two green peppers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne. Stew until smooth and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs. Boil a few moments and serve with buttered toast.

Sole A La Normandie

Take a large sole (one without a roe). Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the flesh of the fish some small slices of truffle. Sprinkle it with salt, white pepper, a very little mace and dust it all over with fine crumbs. Pour around it a tumbler of good white wine. Place in a moderate oven and cook until nearly done, twenty minutes or longer, if the fish be large. Take it out and put around the edge of the dish a row of croutons, brushing them with the white of an egg to make them adhere to the dish. Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles. Add a little more melted butter and a few more crumbs, add more white wine and put back in the oven for five minutes.

Filet Of Sole A La Bohemian

Cut a sole or flounder into four filets. Roll each one up, stuffing with a mixture of sal piquant sauce. Roll around each a thin slice of pork and fasten with a skewer. Stand on end in a baking pan and put a small piece of butter and a slice of lemon on each and bake until done.

Fry together for five minutes, chopped escha- lots, parsley, chevril, herbs, butter, salt and cayenne. Take from the fire and stir in a little lime juice and anchovy sauce.

Baked Sole

Skin the slack side of the fish and lay in a baking pan. Brush with beaten egg, sprinkle with bread crumbs and pour over them some melted butter. Cover the fish with a layer of thin slices of pork or bacon. Add one-half pint of water and bake half an hour. To make the sauce, take the liquor from the baking pan, add to it salt, pepper, cayenne, the juice of one lime, a wine glass of sherry, a tablespoonful of mushroom or walnut catsup, and a piece of butter the size of an egg with a little flour rubbed into it. Allow it to boil once and pour over the fish.