f Consomme add two cups each clam water and tomato pulp.
Clear, and add soft part of clams. Heat to boiling point and serve in
Bouillon cups.

TO PREPARE CLAMS

Wash and scrub (in several waters) with a stiff vegetable brush two
quarts of clams. Place in an agate stew pan, add one-half cup cold
water, cover and let simmer until shells open. Remove clams from shells
and strain liquor through a napkin. Use only the soft parts of clams.

BROWNED CRACKERS

Spread one dozen Saltines with butter; sprinkle with a few grains
cayenne. Brown delicately in a hot oven; serve at once.

PICCALILLI

3 quarts green tomatoes.
2 heads celery.
4 mild red peppers.
2 mild green peppers.
2 large white onions.
2 large ripe cucumbers.
1 cup salt.
1-1/2 quarts cider vinegar.
2 pounds brown sugar.
1/4 cup white mustard seed.
1 teaspoon mustard.
1-1/2 teaspoons black pepper.

PROCESS: Chop the vegetables, sprinkle with salt and let stand over
night. In the morning drain and press in a coarse crash towel to remove
all the acrid juice possible. Add vinegar, sugar and spices and simmer
until vegetables are tender and clear. Sterilize fruit jars and fill to
overflowing. Seal and store.

VEAL POT PIE WITH BAKED DUMPLINGS

Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch
thick slice of salt pork, cut in very small cubes. Cover with boiling
water. Add one small carrot sliced, one stalk celery broken in pieces,
and two slices onion. When half done add one-half tablespoon salt. Cook
until meat is tender. Remove the meat and strain the broth; thicken
broth with flour diluted with cold water. Put meat into a baking dish
and pour over enough of the thickened broth to barely cover the meat.
Sprinkle with salt and pepper. Make a soft dough by mixing and sifting
one and one-half cups pastry flour, one-half teaspoon salt, two and
one-half teaspoons baking powder; rub in three tablespoons Cottolene
with tips of fingers, then add milk enough to make a soft dough and drop
by tablespoonfuls upon meat--(dumplings should set upon the meat and not
sink into gravy) close together to cover the surface. Bake thirty
minutes in a hot oven. Serve remaining gravy in a sauce-boat.

BUTTERED BEETS

Wash and scrub beets with a vegetable brush, being careful not to break
the skin. Cook in boiling water to cover