The 1918 Fanny Farmer Cookbook

/3 cup butter

Few gratings nutmeg

White 1 egg

Clean and pick over clams, using three−fourths cup cold water; reserve liquor. Put aside soft

part of clams; finely chop hard part, add to liquor, bring gradually to boiling−point, strain

through

cheesecloth, and thicken with butter and flour cooked together. Scald milk with onion,

remove

onion, add milk, seasonings, and soft part of clams. Bring to boiling−point and pour over

whites

of eggs beaten stiff.

Clam and Oyster Soup

pint clams

Sprig of parsley

pint oysters

Bit of bay leaf

cups milk

/3 cup butter

slice onion

/3 cup flour

blades mace

Salt and pepper

Clean and pick over oysters, using one−third cup cold water; reserve liquor, and add oysters

slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams,

finely chopped; put aside soft part of clams. Heat slowly to boiling−point clams and oysters

with

butter

and

liquor from both, let simmer twenty minutes and strain through cheesecloth. Thicken with

and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley,

bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.

Cream of Clam Soup

Make same as French Oyster Soup, using clams in place of oysters.

Clam Consommé

Wash two quarts clams in shell. Put in kettle with one−fourth cup cold water, cover, and cook

until shells open. Strain liquor through double thickness cheesecloth, add to four cups

consommé

Chapter VIII − SOUPS

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