Chop thirty clams fine, set in a closed vessel and this in another of boiling water over the fire.

Fry a sliced onion light-brown in two tablespoonfuls of butter; strain out the onion, return the butter to the range and stir into it three chopped tomatoes, a pinch of mace, salt, and paprica to taste. Cook four minutes, dust with flour from a dredger, take from the fire and pour upon two frothed eggs. Lastly, add the clams, fill scallop- or clam-shells with the mixture, cover with fine cracker-crumbs, sticking bits of butter in the top and bake in a quick oven fifteen minutes, or until browned.