Most for your money cookbook

Discard hard parts of clams and chop soft parts; mix with potatoes, egg beaten very light, and clam juice. Season with pepper and a very little salt. Sift baking powder with ^ cup of flour and add, with additional flour, to make a stiflF batter. Drop by spoonfuls into deep hot fat and fry a delicate brown. STEWED SOFT CLAMS I LARGE ONION, CHOPPED 3 DOZEN CLAMS 1 TABLESPOONS FAT yi GARLIC CLOVE, MINCED PAPRIKA 1 CELERY STALKS, SLICED JUICE ^ LEMON I CARROT, CHOPPED I TEASPOON MINCED PARSLEY Fry onion golden in i tablespoon fat, add garlic clove, cook 2 minutes, then add carrot and celery, a very little salt and a pinch of paprika; simmer in own juices until soft. Wash, scrub and open clams, keeping the soft parts whole and discarding the hard parts; gently heat them with i tablespoon of fat for 5 minutes, add clam juice and the sieved vegetables, a little white wine if you have it, or several tablespoons boiling water and the lemon juice. Shake the pan and let boil i minute. Add parsley and serve on toast. CLAM PIE I QUART CLAMS ^ CUP MILK ^ POUND SALT PORK 1 TABLESPOONS FLOUR SALT AND PEPPER 2 TABLESPOONS BUTTER Wash, scrub, open and chop clams. Dice pork and fry until light brown; add clams and juice and simmer i hours. Drain out clams and reduce liquid to i/^ cups. Add milk, knead flour and butter together and drop in bits, stirring all the time until smooth and thick. Make a biscuit dough as follows; 3 CUPS FLOUR 2 TABLESPOONS BAKING POWDER 2 TABLESPOONS SHORTENING I TEASPOON SALT WATER Mix and sift dry ingredients, work in shortening, and mix in enough to make a soft dough. Roll out a little more than half of it ^2 inch thick, and line a round pan. Put in clams with 3-4 tablespoons of their gravy. Roll out rest of dough for a cover, pierce it to let out steam, brush the edge of under crust with water, cover and pinch edges together. Bake in hot oven, with pie, at first, on bottom rack, then move to center of oven and finish to a nice brown. Serve with the rest of the gravy heated, in a boat. SCALLOPED CLAMS OR OYSTERS I PINT OYSTERS OR SHELLED CLAMS I GENEROUS CUP CRUMBS I CUP HOT MILK SALT ^ CUP BUTTER, MELTED I TEASPOON PEPPER Drain oysters or clams, bring liquor to boiling point and add milk. Mix sifted crumbs and butter with a fork. Butter a baking dish, spread a thin layer of crumbs in it, add a layer of oysters, season, cover with crumbs, pour over some of the hot liquid, and repeat until all are used, having crumbs on top. Dot with more butter and bake 35-45 minutes in moderate oven. CLAM SOUP SUPREME I 7-OUNCE CAN PIONEER MINCED ^2 CUP AVOCADO SEA CLAMS I CAN CREAM OF TOMATO SOUP SEASON TO TASTE Drain juice from clams and add to cream of tomato soup to which has been added like quantity milk or water. Bring just to boiling point and add Pioneer Minced Sea Clams, or other canned clams, although we consider Pioneer the best buy. Just before serving add finely diced avocado. MINCED CLAM CHOWDER 2 7-OUNCE FLAT CANS PIONEER I TABLESPOON ONION, MINCED MINCED SEA CLAMS I TABLESPOON BUTTER I TABLESPOON SALT PORK OR BACON, 2 CUPS MILK MINCED 6 ROLLED CRACKERS I CUP POTATOES, SLICED THIN I TEASPOON SALT y^ TEASPOON PEPPER