European and American cuisine

tents of saucepan, boil 6 minutes, and set aside to keep warm. Line the sides of a 3-pint pie dish with pie crust, sprinkle over the bottom 1 tablespoonful powdered cracker; then put in half of the clams, and on them a layer of fine-sliced parboiled potatoes, little fine-minced onion, some pepper, a few small pieces of butter, 2 tablespoonfuls of the above sauce, and a spoonful powdered cracker. Put in the remaining clams and a layer of sliced potatoes, onion, butter, pepper, some of the sauce, and a spoonful powdered cracker, cover with pie crust with an opening cut into the center. Place the pie in a medium hot oven, and after 15 minutes' baking, draw the dish toward the front of oven, place a funnel in the opening of top crust, and pour half of the sauce into the pie. Set it back in the oven and bake till done, which will take about 1 hour. Shortly before serving pour some more sauce into the pie, put the rest in a sauce bowl, and serve with the pie. Clam Croquettes. — Place 20 clams with their liquor in a saucepan over the fire ; as soon as boiling remove, drain on a sieve, and chop fine. Melt 1 ounce butter in a saucepan, add 2 tablespoonfuls fine-chopped onions, cook 5 minutes without browning; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 cupful clam liquor, 1/8 teaspoonful white pepper, V, teaspoonful dry mustard, cook 3 minutes ; add the fine-chopped clams and 1 teaspoonful fine-chopped parsley, stir and cook 5 minutes; add the yolks of 3 eggs, mix well ; then turn the mixture on a fiat dish, and set aside to cool. When ready to cook form the clam preparation into cork-shaped croquettes, dip them into beaten egg, and roll in fresh grated bread crumbs, fry them light brown in half lard and butter, or in hot fat Clam Chops. — Form the above mixture into small chops, dip them in beaten egg, cover with grated bread crumbs, and fry light brown. Serve with tomato sauce à l'Allemande. Clam Patties. — Chop 1 pint of clams fine, strain their liquor, and put 1/2 cup of the liquor in a saucepan over the fire ; as soon CLAliS. 129 it boils add the clams, boil 10 minutes. Mix 1 tablespoonful butter with 1 teaspoonful cornstarch ; add it to the clams with 1/4 cup boiling milk, and season with 1/4 teaspoonful white pepper ; then fill the preparation into hot patty cases, and serve. Clams^ Pickled. — Take 100 hard-shell clams, 1 pint vinegar, 4 blades of mace, 10 whole cloves, 1 dozen whole black peppers, 1 lemon. Place the clams, thoroughly washed, in a kettle with Yi pint of water over the fire, cover tightly, and steam until they open. Remove the kettle from the fire, take the clams out of their shellsPut the clams in a stone jar, or in glass jars, leaving sufficient room for the pickletrain 1 pint of the clam liquor, put it in saucepan with 1 pint vinegar and the spices, boil 5 minutes ; pour it over the clams, cut the lemon into slices, remove the pits, and add it to the clams. Gover the jar, and put away in a cool place.