No. 107. Clams, Baked

A : L2 large soft clams ;

B : 12 thin slices bacon, 1 tbsp. butter id bits, dash cayenne.

Open A carefully to retain juice, remove black heads, leave each clam on half shell, add B, tic on top shell, put them in a pan, hake 20 m., remove top shell and serve on lower shell, two to each person.

No. 108. Clams Creamed, for Coquilles, Ramekin Dishes, or Bouchees, Pates, or Vol au Vents

25 cts.

A : 1 doz. clams chopped and their liquor ;

B : 2 tbsps. bread-crumbs, 1 tbsp. butter, .1/2 c. milk. 1/4 tsp. salt, dash cayenne, grating nutmeg, 1 tsp. pars minced ; C : 1/2 c. hot cream.

Boil A 3 m. drain, add to B, stir thoroughly, when boiling add .C, fill coquilles, shells, or ramekins, cover with browned crumbs, or fill bouchees, pates, or vol au vent- and omit crumbs.

No. 109. Clams, Deviled and Broiled

20 cts.

A : 12 large clams :

B : 1 tbsp. olive oil, 1 tbsp. made mustard, 1 tbsp. lemon-juice, 1/4 tsp. salt. 1/4 tsp. paprica ; C : 1/2 c. fine crumbs ; 1) : 12 small thin slices bacon.

Dip A in B, roll in C. run on skewers alternately with

D, broil over slow fire.

No. 110. Clam Fritters

20 cts.

A : 12 clams chopped fine. \ c. flour. 1 tsp. parsley, minced, 1/4 tsp. salt, dash pepper. 2 beaten eggs. Mix A thoroughly, adding more flour if necessary, drop, by spoonful, into hot deep fat. when brown drain and serve on a napkin.

No. 111. Clams, a la Poulette

29 cts.

Follow Recipe No. 108 (Clams Creamed, for Coquilles, Ramekin Dishes, or Bouchees, Pates, or Vol au Vents), adding 2 eggs, slightly beaten.

No. 112. Crabs, Deviled or Farcied

40 cts.

A : 6 crabs, 3 or 4 mushrooms, 2 hard-boiled eggs, chopped fine ;

B : 1 tbsp. butter, 1 tbsp. flour, cook thoroughly, add 1 c. cream, 1/2tsp. each, salt and mustard, and either 2 tbsps. grated cheese or 1 tbsp. lemon-juice, 2 drops Tabasco sauce, 1 tsp. parsley minced, and 1/2 tsp. Worcestershire sauce.

Boil crabs, which must be alive, 20 m., cool and remove meat from shell, saving 6 good shells to fill, cook B thoroughly, add A, fill shells, cover with browned crumbs, bake 5 m., and serve hot, or smooth top and place on ice until cold. Immerse shell and all in egg, crumb top and fry in hot fat, 2 or 3 at a time.

No. 113. Lobsters, Broiled Alive

95 cts.

A : 3 lively lobsters ;

B : 6 tbsps. melted butter, 6 tsps. vinegar, 1 tsp. salt, 1/2 tsp. paprica, 1 tbsp. parsley minced.

Split A, remove from shell, reject intestines and broil flesh-side down over very hot coals 8 m. on each side. Serve with small cups filled with B.

No. 114. Lobster, Creamed, for Coquille

70 cts.

Ramekin Dishes, or Bouchees, Pates, or Vol au Vents.

A : 2 c. boiled lobster dice or 1 c. lobster and 6 cooked mushrooms and 1 truffle, chopped ;

B : 3 tbsps. butter and 2 tbsps. flour, brown slightly, add 11/2 cs. hot cream or milk, 1/2 tsp. salt, dash cayenne, grating nutmeg or 1 tsp. each chopped parsley and lemon-juice ; C : \ c. crumbs, sauted in 1 tbsp. butter until brown.

Cook B thoroughly, add A, fill dishes, or make a boat of shells with claws for oars and fill with the mixture, cover with C and bake 5 m., or fill pate cases or serve hot.