This is a large kind of clam with a brittle shell. Cut off the leathery dark portion that projects from the shell and remove with knife and fingers the beard and string from the inside. This leaves the clam in the ring shape in which they come to market sometimes strung on twine. Throw them as they are taken out of the shell into a pan of cold water When wanted dry them between two towles, dip in beaten egg with a little water in it and then in cracker meal and fry in hot lard the same as oysters. Drain in a colander. Serve piled along the middle of a large dish with a quartered lemon and curled parsley for garnish.

Cost of material - Clams at $1,50 per 100 15c, eggs 4, cracker meal 2, lard to fry 4, lemon 2, table extras 3; 30 cents per dozen. Usual charge 50 cents.

Note. - Soft shell clams on account of their large size and open shape when cooked as above make a large and plentiful dish, and a very popular one. One-third as many are sufficient for an ordinary breakfast dish for one person. The lard required is not all used but allowance has to be made for the damage as, after two or three fryings the lard remaining is unfit for further use.