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Clams à la Grand Union

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve on small slices of , and drain on brown paper. Serve on small slices of cream toast, seasoned with salt, celery salt, pepper, and cayenne.

Batter. Mix and sift one cup bread flour, one-half teaspoon salt, and a few grains cayenne. Add gradually twothirds cup milk, and two eggs well beaten.