1 can of clams or 1 1/2 dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice. 1/2 cup crushed crackers. 1 slice raw ham.

1 heaping tablespoon chopped onion.

2 cups milk.

1 tablespoon minced parsley.

The soup stock should have been already flavored with vegetables in the stock boiler. Strain the required amount and set it over the fire.

Fry the piece of ham at the side of the range brown on both sides, put it into the stock, without the grease and let boil in it for flavor, also, add the onions. Scald the clams in their own liquor a minute or two; take them out, pour the liquor to the soup through a fine strainer, and cut the clams in small pieces. Thirty minutes before dinner throw in the potatoes and seasoning of salt and pepper and take out the ham which is no more needed in the soup), and skim a it begins to 'oil again. Add the clams and boil a few minutes, and the cupful of crackers and chopped parsley and the milk which should be already boiling.

The care required is to have the potatoes done and not boiled away, and the crumbled crackers just dissolved in the soup without making it too thick.

Cost of material - clams 20, soup stock 4, milk 4, seasonings 4; 32 cents for 2 1/2 quarts or 2 or 3c per plate.