Clam Pie

Cut salt pork in dice and fry brown. Slice potatoes and onions and boil until tender in milk to cover. Into a buttered pudding dish put a layer of bread or cracker crumbs, then a layer of oysters, a little of the fried salt pork, a layer of the boiled potatoes and onions, sprinkle with pepper, salt and a little mace, and moisten with a little of the clam liquor, strained. Proceed in this way until the dish is full, then cover with a pie or biscuit crust, cut a few slits in the top, and bake in a rather quick oven.-[A. G., Mass.

Clam Soup

Chop 2 doz clams very fine, and drain. Pare and chop fine 3 potatoes and put them on to boil in 1 qt milk, in a double boiler. Rub 1/2 cup butter and 2 heaping tablesp flour together until smooth and creamy, and when the milk and potatoes have been boiling 15 minutes stir in the flour and butter and cook about 10 minutes longer, after which add the drained clams, season with pepper and salt, and a little finely chopped parsley. Cook 1 minute, and serve at once. This is a very delicately flavored soup, as the clam liquor is not used.- [N. P., N. H.

Clam Chowder

Cut fine 1 lb salt pork and fry a golden brown, then add 3 or 4 qts water, 6 potatoes, 6 onions, 3 carrots, 1/2 small turnip and 1/2 small head cabbage, all chopped fine. Let boil about 2 hours, then add about 1 qt tomatoes, 3 or 4 bay leaves, some celery salt or fresh celery, chopped fine, a little parsley and salt to taste. Boil until all the ingredients are well done, then add 1 or 2 qts clams, chopped fine, and a little of the liquor strained. Boil 15 or 20 minutes, and just before serving add 1 qt hot milk, if liked. Serve with crisp crackers.- [A. G., Mass.