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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Clams. |
STEAMED CLAMS.--Rinse them in water, so
as to remove what dirt may be on
the shells. Put them in a pan and
place over a hot fire of coals,
and let them remain until the
shells open. In the meantime
prepare a little side dish of
drawn butter, pepper and salt, in
which dip the clams before
eating.
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HARD CLAM PIE.--Line a pie platter
with good puff paste. Chop fine
enough clams to cover the crust
half an inch deep, discarding the
broth, as it makes the pie too
strong. Roll fine two soda
crackers, or use the same
quantity of bread crumbs rubbed
fine; sprinkle on clams, adding
pieces of butter the size of
nutmegs an inch apart all over
the top of crumbs. Season with
salt and pepper. Add as much
water as crackers will absorb,
and a little more for the gravy.
Cover with a whole upper crust,
not pricking until nearly done.
Bake in moderate oven until it is
a rich brown, and the clams will
be perfectly done.
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CLAM BISQUE.--One tablespoonful of
flour, one-half tablespoonful of
corn starch, twelve clams, one
egg, one small onion, one quart
of milk, and a little chopped
parsley and salt. Put the milk
with onion and clams into a
double boiler, and let it simmer
for one hour; then stir in corn
starch and flour dissolved in a
little cold milk; stir until
cooked and smooth; add salt. Put
the beaten egg into tureen and
strain it into the soup, stirring
it constantly. Sprinkle a little
chopped parsley on top of the
soup, and serve at once.
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| CLAMS are plentiful from the first of May until the last of September.
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