Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-05
BY MRS. NJ. A. WILSON

Copyright. 1929. BY MS. ". 4. Wilson. An
rights reserved
THE oyster is out of season during
the summer months, and the clam
as a sea food. replaces the succulent
bivalve. Three sizes in the clans will
give the housewife n variety. so that
she may serve the little neck clam as in
cocktails. the cherrystones in the half
shell and the large clam in au gratins,
chowders. deviled or as frtters.
I The peculiar salty tang OF the clam
Is especially delightful during the warm
peason of the year. and will blend splen-
didly in a vegetable diet, as the protein
dish with plenty of fresh vegetables.
Sauce for the Cocktails
Place in small bowl
I Three tablespoons Of rinegdr,
One.half cup of chill sauce.
! One teaspoon of grated onion,
! One teospoon of horseradish.
Blend together and divide into five
portions in either the usual cocktail
glasses or sherbet cups, and place in
center OF q soup plate that has been
filled with crushed ice: arrange five
clans opened on the half she'll around
this cup and garnish with thin slice OF
AGhloh anu cptey ~
CLANS au Gratin
Mince six large clans fine. drain
free from Juice, and add sufficient milk
to the clam juice TO measure two cups
place the milk and clam juice in sauce
pan and add one half cup Of flour. stir
to dissolve the -four and bring TO boil
ing point. Cook for FIVE minutes, then
add
=.
One tablespoon of grated onion,
One.hat cup OF finely minced pars'
Three hard boiled eggs chopped fine,
One cup of either canned peas or
fresh cooked garden peas,
One. quarter cup of melted butter,
One teaspoon Of salt,
One.hdlt teaspoon of pepper.
Mix and turn in well l-buttered baking
dish, spreading smoothly on top, then
sprinkle thickly with coarse bread
crumbs and four tablespoons OF grated
cheese. Bake in moderate oven fol
thirty minutes.
Deviled Clans
The real success of this dish will de.
pend upon accurate measurements sc
follow recipe carefully.
N1HCt SIX tldlis Ilc anu INV
measure the clam juice, and add suf
ficienu milk to make one and one
quarter cups, place the milk and clan
Juice in saucepan and add one hal
cup of -four. Bring TO boil. Cook two
minutes, then add the clans and cool
for three minutes longer; now turn il
small bowl and add
One teaspoon OF grated onion,
Three quarters teaspoon of salt,
One-haU teaspoon OF rhite pepper
Tno tablespoons Of finely minced
parsiey,
Tmo hard. boiled eggs, rubbed through
fine siere,
One teaspoon OF Worcestershr
ssuce,
One.haU teaspoon of mustard,
One 1Uell- beaten egg,
One-hat cup Of coarse bread crumbs
Mix well and fill in to well cleanse
clam shells, rounding up this mixtur
q well; dust lightly with -four, then was
with beaten egg and cover thickly wit
fine breadcrumbs. Place in fryin
pan and fry golden brown /
smoking hot fat. Serve with tarta
K sauce.
Clam and Beefsteak Pie
Mince fine cold leftover steak, plat
the steak in skillet and add
Tp0 one and one quarter cups of tn
finely minced steak,
Three tablespoons of butter,
u One quarter cup of -four, sifted opet
Toss and brown and then add Il
Juice strained from six large clans ar
sufficient water to make two cups; st
and bring to boil now add the clan
: minced fine and
Three. quarters cup of finely chopp'
i oMjoWs,
,Ore- quarter cup Of finely minc'
ls Derslev,
THo tablespoons Of Worcestershi
q Aouce,
One teaspoon of salt,
One.halt teaspoon of pepper.
Cook slowly for fifteen minutes,
q eool.
Line a deep pie plate with past
x and turn In the cold steak and ella
MIXTURE and spread smoothly, tn
Ever with top crust and be sure
lnaka sevssa; iittls. openings In the u
n pasmit ~ steam to escsp
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