Fry a quarter pound of fat salt pork crisp; strain out the scraps and fry a sliced onion in the same fat. Strain again, add a pint of clam juice with a lump of butter the size of an egg, and make hot while you prepare the “pie.”
In the bottom of a buttered bakedish put a layer of clams, on them one of milk crackers, previously soaked in hot milk, buttered, peppered and salted, more clams and so on until the dish is nearly full. Cover the last stratum of clams with parboiled potatoes cut very thin, pepper and salt, and sprinkle these with a tablespoonful of grated onion and the same of parsley. Now pour the hot liquor over all, cover with a good pie crust and bake half an hour in a good oven, covered, then brown.
Clam cocktails
Put a dozen small clams in an ice-cold bowl and pour over them a half tablespoonful, each, of Worcestershire sauce, vinegar, lemon juice and tomato catsup, a teaspoonful of horseradish and a saltspoonful, each, of salt and Tabasco sauce. Mix and bury in ice for an hour before serving in two small glasses.
Oysters with Parmesan cheese
(Contributed)
Drain the oysters free from all liquor. Lay in a well-buttered baking-dish, sprinkle over with finely-minced parsley, season with salt and pepper; over all pour one-half glass of champagne and cover thickly with grated Parmesan cheese. Put in the oven until nicely browned on top. Take out; drain all the fat from it, and serve while very hot in the dish in which it was baked.
Oyster cutlets
(Contributed)
Drain off the liquor and wash the oysters well. Put them into a saucepan over the fire and heat until the edges curl, being careful to stir all the time. Strain the liquor. Chop the oysters fine. Rub together one tablespoonful of butter and one rounded tablespoonful of flour for each pint of chopped oysters. Add the oyster liquor and cook until quite thick. Then add the chopped oysters and the yolk of one egg, beaten well. After taking from the fire add one teaspoonful of salt, one tablespoonful of minced parsley and the juice of one-half a lemon. Let all stand until perfectly cold. Form into cutlets, dip into egg, then into breadcrumbs and fry in hot fat.