12 large thin slices of buttered toast. 4 dozen clams and their liquor. 6 yolks of eggs.

1 pint milk.

2 ounces butter. 1 ounce flour.

1 lemon, cayenne, salt.

Boil the milk. Take the clams from their shells and scald in their own liquor, drain them from it and cut them in pieces. Strain the clam liquor into the milk, add a spoonful of thickening, the butter, and the yolks slightly beaten, and salt and cayenne to taste. Squeeze in the juice of the lemon. Then put in the cut clams. Dish spoonfuls on toast cut in neat shapes, or on fried crusts.

Cost of material - clams 35, yolks 6, milk 4, butter 4, lemon and seasonings 3, buttered toast 8; 60 cents for 12 dishes, or 5 cents per dish - or depending on price of clams.

Note. - The foregoing dish can be made choaper if desired by several little omissions, and the breakfast or lunch dishes contemplated will be large enough for two at dinner where it is only a side dish.