4 pound fowl
2 quarts clams in shell
1 quart milk
½ pint sour cream
¼ cup cream
½ pound butter
9 eggs
1 onion
1 green pepper
4 lemons
1 carrot
1 bunch mint
½ pound pulled figs
¼ pound mushrooms
2 roots celery
1 head lettuce
Chicken stock
1 can pimientos
4 ripe olives
¼ bottle commercial pectin
1 pound Brazil nuts
1 can grated pineapple
1 ½ pints ginger ale
1 pint mayonnaise dressing
8 maraschino cherries
⅛ pound chocolate
1 yeast cake
Color pastes
Parsley
2 tablespoons salad oil
½ package gelatin
½ pound confectioners' sugar
CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM
Wash and scrub
2 quarts soft-shell clams in shell, put in kettle with
2 cup cold water, cover and cook till shells open.
Strain liquor through double cheesecloth. Add enough
Chicken stock, well seasoned, to make 1 quart.
Add more
Seasonings if needed and serve in bouillon cups with
Pimiento cream.
Clams may be used as steamed clams, if desired.
