Clam Soup.
50 clams; 1 quart of milk; 1 pint of water; 2 tablespoonfuls of butter; 12 whole peppers; a few bits of cayenne-pods; 6 blades of mace; salt to taste; 1 tablespoonful of corn-starch.
Cut the hard parts from the clams, and set by the soft portions. Put the hard bits into the soup-pot, with the clam-liquor, the water, and spices. Boil half an hour; strain, salt, and return to the fire, with the soft parts. When the soup begins to simmer, stir in the butter and corn-starch. Stew five minutes, and pour into the tureen. Stir in the boiling milk, and serve. Send oyster-crackers and sliced lemon around with it.