Louis' every woman's cook book

Steam two dozen large quahaug clams for ten minutes. Then remove them from the shells and strain the broth. Chop the clams fine. Fry a small onion and four fresh mushrooms, finely chopped, in butter. When slightly coloured add a teaspoonful of flour, enough clam broth to form a thick sauce, and let it boil for a few minutes. Then add the chopped clams, the yolks of two eggs, some chopped parsley, and season to taste. Remove from the fire. When partly cooled fill the shells with this preparation, sprinkle over it bread crumbs and grated cheese, and then put a small pat of butter on each and brown in the oven. OYSTERS MANHATTANS Put some rock salt in a flat pan. Place twelve large freshly opened oysters, in the deep shell, on the bed of When Served. Guests. Remarks. W^ id rock salt so that the juice will not run out of the shell. Mix one-quarter of a pound of butter with salt, pepper, the juice of one lemon, and one tablespoonful of chopped parsley. Put a small piece of this butter on each oyster and a thin slice of bacon over it, so as to cover nearly the whole oyster. Bake them in the oven until the oyster is cooked and the bacon is brown and crisp. Serve the oysters in a covered dish with lemon. OYSTERS A LA POULETTE ^5 Parboil a pint of large oysters in their own liquid. Strain the broth and remove the hard part of the oysters. With some butter, flour, and the oyster broth prepare a thick sauce and let it boil for a few minutes. Add the oysters, the yolks of three eggs, mixed with a gill of cream, also two ounces of butter and the juice of one-half a lemon. Shake in the stew-pan for a few minutes so the yolks of the eggs and the butter will mix thoroughly, thus thickening the sauce. Season with salt and Cayenne pepper. Do not let it boil. Serve with toast. OYSTERS EN BROCHETTE, OR FLYING ANGELS ^ Heat twenty-four small oysters in their own liquid, just enough to make the meat solid; then strain off the broth. Cut very thin twenty-four strips of bacon, three inches long by one inch wide; cover them with English mustard mixed with Worcestershire sauce. Then put an oyster on each slice and wrap the oyster in this devilled bacon. Put six of these oysters on a metal skewer, sprinkle with bread crumbs, and broil until cooked brown. Serve on long, narrow pieces of toast with lemon, and pour melted parsley butter over them. SOFT SHELL CRABS BROILED Dip cleaned crabs in olive-oil and then in fine cracker crumbs. Broil on a moderate fire for about eight or ten minutes. Serve them on small pieces of buttered toast, and pour a teaspoonful of melted parsley butter over each. Surround with lemon. When Served. Guests. Remarks. SOFT SHELL CRABS WITH BROWNED BUTTER ^ Clean soft shell crabs, dip them in milk and flour, and fry in clarified butter. Dish them up. Heat two ounces of table butter until very brown, remove the pan from the fire, add a dash of vinegar, the juice of one-half lemon, salt, and pepper, and pour over the crabs and then sprinkle with chopped parsley. CRAB FLAKES IN CREAM