Evening star., 1901-03-12
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

different from and superior to the usual
run of food articles. in that every item Is
a nugget of culinary wisdom and eminent
ly practical.
Conducted by Ida Ames Willis, Mar
quette building, Chicago, to whom all in
quiries should be addressed
All rights reserved by Banning Co., Chi
cago.
HOW TO USE CLANS.
The real food value of the clam is not
generally known or appreciated, and yet
1t ranks high in proteid matter among
mollusks, and it's juices are known to be
particularly digestible for the delicate OF
the invalid.
In the minds of many the clam is regard
ed as a sort of inferior oyster; while in
fact it holds higher place on menus of
dinners of the highest order The Little
Neck clam is quite is highly esteemed by
the knowing ones as the noted and pOpu-
lar "Blue Point" Both derive their names
from the locality where they are found
in abundance. The Little Neck" clam is
the small quahaug. These take the place
out of season; they are small, round
clam of an invitingly fresh color They
are served raw, on the half shell, as first
course at dinners of great ceremony. The
clam has a history and can most aSsuredly
be admitted to any of our colonial socie-
ties.
Our pilgrim fathers added, with devout
Thanksgiving, this delicious bivalve to their
meager fare. and to the North American
Indian they furnished food, wampum and
ornaments for their dress
Different Varieties.
CLANS are known as hard or soft shells,
the common clam. so dear to the New
Englander. is the long or soft shell, while
from Long Island to Florida we have the
hard shell or quahaugs. The soft clam is
found in the sand of the seashore between
the limits of high and low tide, and usual
ly at a depth of from six to eighteen
inches. The hard shell or deep sea clam
is obtained by ''raking in deep water.
The Nutritiye Value of CLANS.
The clam ranks the highest Of "Lamelli
branches and the oyster the lowest CLANS
are highly nutritious. and most people are
naturally fond of them or soon acquire
liking for them. 1t is claimed that oys-
ters. which are almost without muscle,
are, for this reason. unsatisfactory as food
for the laboring man, but will do for the
sedentary or for supper to sleep upon.
This theory will not apply to the clam, for,
in fact. a good clam chowder, such as the
great Daniel Webster was said to excel in
making, will offer very compact form
of nOurishment that is suitable for all
classes or workers, whether they labor
with brain or Drawn. The noted Sam
pork in your clam chowder." This was
certainly sensible, though doubtless his
reason was other than a dietetic one. The
pork not only destroys the delicious flavor
of the clam, but gives US too great a pro-
portion of the heat-producing elements,
as potatoes are always added and very
often crackers as well.
Prepared Clam Chowder.
Frequently, to the mind of the exiled
New Englander or natives of the Atlantic
coast, comes a longing for a dish of the
"clam chowder such as mother used to
make" But the realization of this longing
seems utterly impossible, as this luscious
fruit of the wave may be an unknown
quantity in the distant interior towns, but
If the fresh clam cannot be obtained so
far from it's native element, you can Sc
cure genuine and delicious clam chowder
prepared from the perfectly fresh CLAIMS
and put up with the utmost nicely and
care. This makes a convenient luncheon
dish for busy days or when cook is out.
If small quantity is needed 1t may be
prepared in the chafng dish and requires
only to be thoroughly heated before serv-
Ing.
The canned chowder is put up plain with
the addition of potatoes and should have
more liquid added to increase it's bulk, as
1t is condensed In the preparation. Milk,
water or tomato juice may be used and
the whole thickened with crackers.
The attempt of preserving CLAIMS so that
tHeu utilCdte HdNOE anu VdludDle
properties would not be destroyed has, un-
til quite recently, been met with unsatis-
factory results But the problem has at
last been solved by the discovery Of a
clam and it's nourishing juices can be pre-
served, thus enabling lovers of this BIZ
valve to enjoy it in many delicious prepara-
tions and in any part of the country.
Sea or Lenten Pie.
This may be prepared from the canned
chowder. Drain off the liquor and with
1t make sauce by same formula used for
plain meat and fish sauce, using double
the quantity of milk Season the clans
and potatoes with a little thyme, mario
ram or minced parsley. then add the
with biscuit crust and bake in oven
about twenty minutes, until the crust Is
done and nicely Drowned Tomatoes may
be added and no thickening used.
Clam BOuillOn and Soup.
Clam bouillon is one of the most popular
soups now served for dinners luncheons,
evening parties or home entertainments
1t is the fashion to serve 1t at afternoon
teas instead of other beverages 1t Is ap-
petiZing and. being very digestible, as well
as nourishing. lighter than cocoa and not
stimulating like tea, is much to be pre-
ferred such occasions. One of the
greatest of its recommendations is that
it can be instantly prepared with boiling
water and milk; if the clear bouillon is
preferred, by using the hot water only
Nothing refreshes one so quickly after
tiresome round of shopping or an evening
out than a cupful of hot clam bouillon be-
fore retiring. 1t will not interfere with
your appetite for a hearty meal if taken
some time before and will insure restful.
healthful sleep.
Prepared Clam BOufIIon.
This is now used entirely for bouillon
and soups, as it is most convenient, and
made with such care to preserve all the
valuable food constituents and the deli
cacy of flavor as we'll.
Only the preparation put up in glass bot
ties can be recommended as the saline
constituents found so abundantly In the
Juice of the clam attack tin and give the
bouiilon an unpleasant metallic flavor, also
rendering it unwholesome
For the Invalid.
For the invalid, the convalescent, the
aged and dyspeptic the juice of the clam is
of the greatest value and indispensable in
the sick room, particularly when there is
serious gastric disturbances as it is the