ndred clams still in the shell. Boil them in a quart of
water until the shells open. Take the clams out of the kettle, saving
the water in which they were boiled. Remove them from the shells,
discarding all but the soft part. Take six slices of salt pork and cut
into dice. Fry until crisp and a light brown. Remove from the saucepan
and in the fat fry four onions sliced. Then add the water strained
from the clams and the fried pork. To this add six potatoes cut in
small pieces and two green peppers chopped or finely sliced. Boil
the mixture fifteen minutes before putting in the clams and four sea
biscuits, broken into pieces. Then boil for fifteen minutes longer and
add a quart of milk. Have half a cup of bread crumbs rubbed into four
ounces of butter. Stir this in as the chowder heats after the milk has
been added. When it boils, it is ready to serve.

* * * * *

Clam Chowder II

In a saucepan fry two slices of salt pork and when brown, add four
potatoes and four onions cut up. Fry ten minutes and add three pints
of water, salt and pepper. Boil for half an hour. Then add one quart
of clams from which the tough portions have been removed. Also two sea
biscuits which have been soaked until they are soft. Cook ten minutes.
For this recipe, canned clams may be used.

* * * * *

Force Meat Balls for Chowder

Take the meat of a good sized crab, a tumblerful of shrimps and a
clove of garlic. Chop all very fine and make into small force meat
balls with a beaten egg. Fry them a light brown in butter, and serve
in any fish chowder or soup.

FISH

[Illustration]

Oysters a la Marechale

Stew very gently in four ounces of butter some thinly sliced truffles
and mushrooms. After cooking ten minutes add salt, white pepper,
cayenne and mace. Stir in four large tablespoonfuls of flour and mix
well together while it thickens. Put in the liquor of the oysters
which has been scalded and skimmed. Then add milk (boiling) enough to
make it as thick as cream. Take from the fire and stir in the yolks of
four eggs beaten well with the juice of a lime and a tablespoonful of
water.

Cover each oyster thickly with some of the mixture and allow it to
cool. Then roll twice in beaten egg and bread crumbs. Fry to a light
brown in butter and serve very hot.

* * * * *

Toasted Angels

Sprinkle cayenne and a few drops of lime juice ove