Regina Vicarino
CLAM CROQUETTES
One pint of round clams, chopped fine. One cup rolled cracker crumbs. One well-beaten egg. One tablespoon melted butter. Salt and pepper to taste.
Small quantity of liquid from clams. Mix well, form in cakes. Let stand ten minutes, then fry in butter until brown.
Cordially yours, Teguia Vicarina
OYSTERS EN BROCHETTE
String oysters on a skewer and between each put thin slices of bacon. Butter and broil over quick fire. Prepare a sauce of liquor saved from oysters when opened. Place in saucepan with butter the size of an egg, add small piece of onion and parsley chopped very fine, with dash of Worcestershire or Harvey sauce. Let simmer until onions become done, then thicken with a heavy cream sauce. Serve on hot platter with pieces of toast, placing oysters on toast. Pour sauce around and serve. Clams are equally as good served in this manner. "Forbear-eat no more"