Clam Bouillon

If clam broth is to be used for any length of time, it is wise to buy fifty medium-sized hard shell clams; put them in a cold place and sprinkle them every day with cold salt water.

To Make An Individual Portion

Wash and scrub six clams; put them in a small kettle or saucepan with a half pint of cold water, cover the kettle, bring it quickly to a boil. Lift the lid and you will find that the clams have opened. Take out one at a time, puncture it in several places with a silver fork, drop it back into the kettle, cover and cook for a few minutes longer. Take out the clams and strain the broth through two thicknesses of cheesecloth, and it is ready to serve.

To Allay Pernicious Vomiting

Two tablespoonfuls fed to the patient by teaspoonfuls, will be quite sufficient for one feeding. This may be repeated every thirty minutes if necessary.

Clam Broth

Make precisely the same as clam bouillon, using a table-spoonful of cream to each half cupful (one gill) of broth.

Clam Broth With Whipped Cream

Heat four tablespoonfuls of clam bouillon in a tiny saucepan, add a little celery salt, turn into a heated cup, put on top a tablespoonful of whipped cream and serve at once.

Bellevue Bouillon

Heat four tablespoonfuls of clam bouillon and four tablespoonfuls of chicken broth, mix and pour into a bouillon cup, put a tablespoonful of whipped cream on top and serve.