One half teaspoonful of Worcestershire sauce,
A dash of tabasco or of paprika,
One tablespoonful of clam or oyster liquor,
The juice of one quarter of a lemon.
Mix the sauces and let the clams or oysters stand in them for an hour before serving.
Serve in small glasses as a first course.
NO. 24. ANCHOVY EGGS.
ANCHOVY EGGS
Cut hard-boiled eggs in two lengthwise, using a thin-bladed, sharp knife. Have the eggs boiled twenty-five minutes so the yolks will be crumby.