Clam Cocktail

1 pint small clams.

2 tablespoons Worcestershire.

Sauce

2 tablespoons vinegar.

3 tablespoons lemon juice.

1 tablespoon tomato catsup 1 tablespoon horse-radish 1 teaspoon salt few grains cayenne few drops Tabasco.

Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.

The clams may be mixed with the sauce and served in halves of grape fruit, in lemon shells, or tomato cups. Set on a bed of ice.

Oyster Cocktail

Follow receipt for Clam Cocktail, using one pint small oysters drained from their liquor in place of clams.

Shrimp Cocktail

Substitute one pint shrimps for clams, and proceed as for Clam Cocktail.

Lobster Cocktail

Meat from 2-pound lobster 2 tablespoons sherry wine 2 tablespoons tomato catsup 1 tablespoon horse-radish.

1 teaspoon salt.

Few grains cayenne.

1 tablespoon chopped olives.

1 tablespoon lemon juice.

Cut lobster meat in small pieces and place in shallow dish. Mix other ingredients. Pour over lobster meat and let stand one hour. Serve ice cold in cocktail glasses; just before sending to table sprinkle with powdered lobster coral.