Guy Bates Post
BROILED STEAK WITH BLANKET OF CLAMS
NE steak, one and one-half inches thick.
Broil ten minutes, turning all the time under hot flame. Allow to finish under lower flame, six minutes. Place in metal platter. Cover with two and a half dozen little neck clams. Place in oven until clams are plumped. Spread with Maitre d'Hotel butter.
Garnish with shredded French fried potatoes.
Now you have what I think is pretty good to eat.
STUFFED SQUABS
EN CASSEROLE
Clean and dress 4 jumbo squabs 1 pint oysters (finely chopped) 1/2 loaf bread 1½ teaspoon salt I 1½ teaspoon pepper 1½ teaspoon paprika 1 small onion (chopped)