2 dozen soft-shelled crabs cup water 1 sliced onion Sprig parsley Salt and pepper.

2 clams.

Blade mace.

2 tablespoons cornstarch.

2 tablespoons cold water.

1 quart milk.

Wash clams, put in kettle, add water, cover, bring to the boiling point, and cook until shells open. Remove clams from shells, chop finely and add to liquor; then add onion, parsley, clams, and mace and let simmer thirty minutes. Scald milk and thicken with cornstarch diluted with cold water. Cook ten minutes and add clam water, strained through a double thickening of cheese-cloth. Season with salt and pepper, and serve in bouillon cups with whipped cream.