The Cook Book, by "Oscar" of the Waldorf

chopped chervil, adding one-half breakfast cupful of water, so that it may not be too salt; also a small pinch of pepper and two tablespoonfuls of sifted breadcrumbs, and boil for two minutes. Turn all out on to a dish and serve with the juice of half a lemon squeezed over. Little-Neck Clams Served Raw, Wash a number of these clams in water, scrubbing them with a brush, wipe them dry on a cloth, open and cut them clear from their shells. Place five on a plate on the half shells, placing half a lemon in the center of the plate, and serve with crackers and a small dish of finely chopped cold cabbage. Soft Clams, Ancient Style. Take a dozen nice, large, soft clams, wash them well and open them, keeping only one part of the shell with the clam. Put a piece of butter on each clam and plenty of Paprika pepper and a little strip of raw bacon. Put the clams on a roasting pan, which place in a hot oven for about ten minutes and serve it on the pan in which the clams have been cooked. Fried Soft Clams. Thoroughly wash one bunch or one pint of soft clams taken out of their shells in cold water to free them from sand and lay them separately on a towel to dry ; have ready a frying kettle about half full of fat and place this over the fire. While the fat is heating, prepare a dish of beaten raw eggs and a platter full of breadcrumbs or cracker dust ; roll the clams in the crumbs, then dip them in the beaten eggs ; roll them once more in crumbs, and when the fat is smoking hot, place them in it and fry to a golden brown. Take them out with a skimmer, lay them on brown paper to drain off the fat and serve hot. They may be sent to the table with a garnish of lemon cut in quarters or a dish of sliced fresh or pickled cabbage. Soft Clams, Ncwburg. Thoroughly clean and remove all sand from about forty to forty-five soft fresh clams, place them in a stewpan with one ounce of butter, half a pinch of white pepper, a wineglassful of Madeira wine and a couple of well-hashed truffles, place on the lid and cook gently for about eight minutes ; then break three egg yolks into a bowl, add a pint of sweet cream and beat thoroughly for about three minutes, then pour it over the clams, stir gently the clams for three minutes longer and pour them into a hot tureen, sending to table at once. Stewed Soft Clams. Thoroughly wash about three and a half dozen of fresh soft clams so that no sand remains on them after they are opened, lay them carefully on the palm of the left hand, and with the right hand remove the body with care, but nothing more, being cautious not to break it and throwing away all the other parts. When all are prepared place them in a stewpan with one ounce of butter, a small pinch of white pepper, one wineglassful of Madeira wine and two finely-hashed medium sized truffles ; place the cover on the pan and cook gently for seven or eight minutes. Break the yolks of three eggs into a bowl, add one pint of sweet cream and beat well for three minutes. Pour this over the clams and toss the saucepan for about three minutes more very gently to thoroughly mix the clams with the cream but not letting the liquor boil again. Neither fork nor spoon should ever be used in mixing them. Pour the whole into a hot dish and serve at once. Crabs.