Beef extract......... 1 ounce

Hot water, q. s. to

make............. 8 ounces

Pepper, salt, etc...... q. s.

Mix.

Clam Bouillon

I

Clam juice........... 12 drachms

Cream.............. 2 ounces

Hot water, q. s. to make 8 ounces Mix.

II

Extract clam bouillon 2 ounces

Prepared milk....... 2 drachms

Extract of aromatic

soup herbs......... 5 drops

Extract white pepper.. 5 drops

Hot soda............ 1 cupful

Mix.

III

Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.

It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.