The Toronto Cook Book

Clean your clams, put through a food chopper with about half as many cracker crumbs as you have clams. Mix all together and fry in little cakes in hot fat. These will be found delicious. Clam Croquettes Drain a pint of small clams, put them into a double boiler and let them cook for five minutes. Drain and save the juice that comes from them. Chop the clams very fine; add enough milk to the juice to make half a pint, put them over the fire and thicken it with a tablespoon of butter and three heaping ones of flour; cook until thick and smooth, add the yolks of two eggs, cook a minute longer, add the clams and take from the fire; season with cayenne and salt and a little finely chopped parsley; mix well, turn out on a platter to cool. When cold form into balls and dip in egg and bread-crumbs and fry in hot fat. Scalloped Clams Twenty clams, chopped; put in alternate layers of clams, sliced raw potatoes and bread crumbs. Season each layer of clams with a little onion, salt, pepper and butter. Put layer of crumbs on top, pour on liquor from clams. Fill dish with milk and bake two hours. Fried Scallops Clean one quart of scallops, turn into a saucepan and cook until they begin to shrivel, drain and dry between towels. Season with salt and pepper; roll in fine crumbs, dip in egg, again in crumbs and fry two minutes in deep fat, then drain on brown paper. Serve with sauce tartare. Fish and Clam Chowders Devilled Clams Chop fine half a pound of suet, one pound beef off the round, one quart of clams, two onions. Fry out the suet, add the onions, when nicely browned put in the meat, then the clams, and three tablespoons of canned tomatoes; season to taste, salt, pepper and thyme. When thoroughly cooked fill clam shells with this mixture, over which sprinkle chopped toast crumbs. Return to the oven to brown. Clam Fritters Twenty clams, chopped fine, one pint of milk, two eggs. Add the liquor from the clams to the milk; beat up the eggs and add, with salt and pepper, enough flour for a thin batter; lastly, add the chopped clams; fry in hot lard, trying a little first to see if fat and batter are right; a tablespoon makes a fritter of moderate size. Fry quickly and serve hot. . Devilled Lobster Cut rather fine one pound of boiled lobster meat and mix with one raw egg; put into a saucepan quarter pound of butter and one tablespoon flour, stir together until well blended, then add one gill rich cream, season with saltspoon salt and half as much cayenne. Add a teaspoon of curry powder, one-third of a nutmeg grated, one onion boiled to a paste, then the lobster meat. Cook two or three minutes and spread out on a platter to cool. When cool fill the shells with this mixture, brush over the surface with beaten egg, cover with breadcrumbs, lay in a baking pan, put bits of butter on top of each and bake a nice yellow in a brisk oven. Serve hot as possible. Shrimp