The Home Cook Book

The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.

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Clam Stew

Mrs. M. L. S, Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a of the shells as soon as open, saving the juice; add a ittle hot water , pepper, a very little salt and butter rollea n flour sufficient for seasoning; cook for five minutes and pour over toast.

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