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CLAM BROTH (Purchase twelve large clams)

Purchase twelve large clams in the shells. Scrub them thoroughly with a brush, place them in a kettle with one pint of cold water, and cover. As soon as the shells have opened remove them from the broth, and take out the clams, to be served next day in any form desired. Let the broth settle, strain, reheat it, add a little red pepper or paprika (the latter is delicious), and serve hot. Twelve good-sized clams should make enough broth for six persons, but if there does not seem to be sufficient, add a little boiling milk or water. Clam broth seldom needs added salt. Water wafers heated in the oven, or divided Boston crackers toasted upon their broken surfaces, buttered and heated for a few minutes in the oven, are generally served with clam broth. CLAM BROTH WITH WHIPPED CREAM, IN CUPS-(Hot or Cold). For four persons select ten very large clams. Scrub the shells with a brush and cold water, and place them in a kettle with onehalf pint of boiling water. Cover closely and in ten or twelve minutes the clams will have opened and their liquor dripped into the kettle. Remove the shells, pour the broth into a vessel, and strain. Add a little white pepper; and if the broth is too salty, put in more water. When needed, bring the broth to a boil, pour into cups, and upon the center of each cup lay a heaping teaspoon of whipped cream into which has been beaten a little salt and pepper. The cream adds much richness to the flavor of the soup and greatly increases its nourishing properties.