Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

still in it—to a hot platter. Squeeze upon each clam a few drops of lemon juice and serve in the shells. Pass tomato catsup or chili sauce with them. Creamed clams Drain the liquor from a pint of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoonful of butter and the same of flour until they bubble, then pour upon them the heated liquor and cook until smooth and thick. Have ready in another vessel a pint of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten egg, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir gradually into the hot eggs and cream, and pour upon squares of lightly buttered toast. Clam pâtés Drain the liquor from a quart of clams. Cook together a tablespoonful of butter and one of flour, and pour upon them a cup of hot milk (in which a pinch of soda has been dissolved) and a cup of clam liquor. Stew until you have a smooth, thick sauce, and then add the chopped clams. Add a beaten egg, drop by drop, and when well mixed remove from the fire, season and set aside to cool. Line pâté pans with good puff paste, fill with the clam mixture, put pastry over the tops and bake to a light brown. Serve hot. Deviled clams (No. 1) Steam in the shell as you have been told how to steam oysters. When they gape, open, saving all the liquor in a bowl. Cut off the dark end of each clam and set aside while you strain the liquor and bring it quickly to a boil. Season with paprika, butter, lemon juice and a few drops of Tabasco sauce; put in the clams and as soon as they are smoking hot, turn into a heated covered dish. Send around buttered bars of graham bread, or strips of buttered toast, or hot crackers, buttered