New-York tribune., 1901-07-16
TO COOK LITTLE NECK CLANS
NO SUMMER DINNER OF ANY 1MPOR-
TANCE is CONSIDERED COMPLETE
WITHOUT THEM-SOME RECIPES
USED IN HOTELS.

With the progress of woman. evidenced in her
sensible dress. her developed and adherence
of the tight shoes and gloves that were so popular
in the past, has more thorough apprecfa-
tion of the important part that good housekeeping
and well provided table have In making home at
tractive TO the head of the family
No better evidence of this is required thah the
fact that one of the most popular OF the COOKING
teachers has class of society women VINO are
specially perfecting themselves in cluo COOKING
dishes prepared with the particularly hlgh sea-
soned finish that the chefs of the fashionaole ciuos
achieve successfully This teacher IN aooresS-
ing her class recently said:
One reason why club cooking is so much esteemed @
ny menu en making Of these study the
market + ss tSs earsfny seasoH ana get or 'e the
morning before the average marxee th rariols mar
downtown SELECTING rriTa the s' by ship RGS and truck
various decafes fn, f }ha' sh fruits and vegetables
with which to their bills 1I ,dsnmmer dinner
should Be substantial ghtness Of should rad
dishes chosen The soups ana e Teas5s can dsap
pear or else only upon the txhsTe table III ndiVd
a eas' prefeTemes are Strong Green salads sh9ne
be Who aEoWs IA P1Sifmy aS m
faVored food makes great mistake Inc the W. little
moyabe a item But IN the ths little shesh so good
and so entirely welcome to the oyster "e"i'
of the Little Neck clam the late ebs2 TnGmnS nnt the
is richer in nutrition than the oyster submts to all
gentle Of as Gia from the oyster and has never
been noWn fet to tbe s rst SaSS Of May man
changes. and IT assumes hetayp struts around
helpless foe and 1T plainly intimaes aebpae m its de-
that moving day was invented 10
During the Little Neck NJ n mnsf Gantg pe feasts
No summer dinner or supper OF any any, pJ spnposed to
c0nsidereG fre ItPe Neck Long Island Not one
quarter of the supply really comes from % little Neck
may be served in various other fashions served on on
toast or made into a bisque or a frtter II IL an CA
qsl.e Ts m is fast arriving when housekeepeIs WIN
endeavor to emulate this plan In serve mani the same
unfortunately it. Is the p 6e Week never varying
the schedule and this also rs sne sunday will al
wavs mark the reappearance or roaeS 81 an accom-
the same identical mashed @ and this menu
Being carried out in like manner for the resi- d i
etables that are m tons the expensiveness of
deiicactes for the table but the fact Is ina T ,ba
rule G homie m & fo Many rich leave it to
their housekeepers ana mSoIe Iii C1 90 DAFT on fads
m np nimbs and clothes but 1t seems imposs@ne @ ,b o
MAKE ra of Mountaineering can be made Not ordinatg
the VARYING menus and good cooking as ca'e'u's
EanS Of the following recipes is speciality with
some Of the chefs in the large hotels Of TINS city
LITTLE NECK CLAM FR1TTERs-
cbop medium fine seventy-hve Little @ Neeks ors TO
half a teaspoouful of lemon 1ulce' W. ud reii
cay ss ana bateq an ogn6s 6y adding about gin milk
Add the CLAIMS and II the @ batter rs Som So light beat
The mixture we'll: drop spoonfus of 1t In very not
fat and fry to a golden brown
STEAMED LITTLE NECKs.
Scrub the shells the clans well in water water 2a Pgf
them In saucepan without M % 9nS SpSn Remove tho
CLANS with skinner pour the neuoI ebn,gh % a niece
og linen Remove the CLAIMS from the shells pulling
OF thin skin around the sdSe ana GS'S Pnre 9
each clam into a small quantity Of the liquor @ ana
wneh pan ada the clans and scaid allow the
to boil Take out the clans San ana ,st WIN
LITTLE NBcKs a, LA MARINiERE.
Omen and remove thrty-slx small Little Necks
from sher e stsh butter @ one Pnch OF ckves
pinch OF finely chopped cheryll ADD nan %, biz
Si pnch of pepper and two tabespoonfqs OF fresh
the juice of half lemon
LITTLE NECK BROTH IN CUPS.
Procure three dozen Little Necks in the shell shell;
pan: cover with quart OF hot water: boil nrtesn
CLAIMS and add them to the hot broth with pat OF
butter; salt ii necessary ana aoa hcce l IN cmns
with toast crackers.
CLAM TOAST.
Chop UP two dozen Little Necks fine: simmer Tor
thirty minutes In hot water enough TO cover them
Beat up yolks of two add a little cayenne
and gill OF warmed milk: dissolve haIt a 'ea i1
spoonful of -four in little cold milk; simmer an
together. Pour over buttered toast and serve
LITTLE NECK CLAM SALAD.
Roast two dozen small Little Necks put them
in a bowl and them with plain dressing:
let them stand half an hour. Put into the saiad
bowl the inside leaves OF two heads OF lettuce, aud
to II half pint of cooked shrimps. cold. Add the
CLANS next and with Remoulade sauce
which is made the a mayonnaise, with the
exception that hard boiled yolks are used
instead of the raw
SCALLOPED CLANS
Chop some small Little Necks very fine and season
with cayenne pepper and salt. Mix in another dish
some powdered cracker. moistened first with warm
milk: then with the clam liquor a beaten egg ana
melted butter Wash many clam sheils
the mixture will hll wipe and butter them: MI
heapng full, smoothing off with a silver knife.
Range the filled shells in a baking pan and brown
Silver scallop shells may be used instead OF the
clam shells.