Most for your money cookbook

Fry pork until brown. Add potatoes and onion, and just enough water to cover. When potatoes are tender, add milk, crackers, butter, salt and pepper, and when this is hot, add clams and cook 5 minutes longer. Feeds 4. MINCED CLAM AND CORN CHOWDER 3 cups thin cream sauce made ^ cup canned corn (creamed with: style) 3 tablespoons butter salt and pepper 3 tablespoons flour i 7-ounce flat can pioneer 3 cups milk minced sea clams CLAM JUICE CHOPPED PARSLEY Make thin cream sauce, adding juice from the can of minced clams. Add corn and heat; then add clams and parsley. Flavor with salt and pepper and heat all thoroughly. Do not cook the clams. This recipe serves 6 people or 4 hungry ones! Serve with toasted croutons. Sprinkle the croutons with grated cheese and toast. HALIFAX OYSTER STEW We learned to make this Nova Scotian cream stew in Halifax from oyster bargemen who rake in those prime Prince Edward Island oysters for the owners and still manage to get some for themselves. They're big, tangy, firm, fat oysters, and some of the seafood specialists used half cream and half milk for their stew, while others put }i cream to ^ milk and got a good balance. This farnorth method differs from the usual stew in first cooking the oysters in a little of their own liquor, with salt and a few grains of cayenne. You heat the cream and milk together just under the boiling point, but first heat the oysters by themselves until their edges begin to curl (60 seconds boiling will do that). Then dump the creamy mixture in, with a tablespoon of butter, plenty of paprika (or fresh ground black pepper) and maybe some celery salt. Stir lightly so the delicate bivalves won't get bruised. Let the stew heat almost to boiling and then eat it right out of the pan, if you're by yourself, and crunch with it just one grandpa pilot cracker in full harmony. Evaporated milk will serve in place of the cream, but the stew won*t be as fine in flavor. At times shrimp are very reasonably priced. Local seasons are short, but with modern methods of refrigeration they may be shipped considerable distances and remain perfectly wholesome. Like all other sea foods, however, they are dangerous when not absolutely fresh and should never be purchased if they have begun to take on a pinkish hue. TOASTED SHRIMP Wash shrimp very carefully and let lie for 15 minutes in plenty of fresh water, for sand to fall out. Thoroughly dry in a folded towel, sprinkle with salt and cayenne. Heat oil to the depth of yi inch in thick frying pan; when near to smoking drop in the shrimp, reduce heat somewhat and fry brown, first on one side and then on the other. They are very quickly done and should be taken up before the meat begins to shrink inside the shells. Eat at once, from hot plates, each person shelling his own and using his fingers freely, for the elegance lies in the flavor and not in table manners. Shrimps are so engrossing that no other food is served with them, but a nourishing salad may follow. The oil in which they cooked should be saved to impart a delicious flavor in frying other fish. BOILED SHRIMP