One tablespoon of salt,
One and one-half teaspoons of pepper.
Heat until scalding and then serve.
STEAMED SALT OYSTERS OR CLAMS
Place the salt oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt oysters or clams in a deep soup plate and serve with a small saucer of melted butter. Serve a small cup of the salt oyster or clam liquid, left in the saucepan after steaming the bivalves, with them.
CLAM FRITTERS—RED RIVER BOATHOUSE STYLE
Mince one dozen large clams fine and then drain free of the liquid. Measure the liquid and add sufficient milk to measure one and one-half cups. Place in a bowl and add
One egg,
Two teaspoons of salt,