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Clam Stew with Celery (Cut a well-cleaned white)

Cut a well-cleaned white celery stalk in small dice pieces and place in a saucepan with a quart and a half water, half a teaspoon salt, and let boil forty minutes. Then add forty-eight little neck clams with their liquor, season with two saltspoons cayenne pepper and boil ten minutes. Pour in a pint and a half hot milk, half gill cream and one ounce good butter; mix well, and as soon as it comes to a boil skim off the scum, pour in a soup tureen and serve with a plate of oysterettes.

CHICKEN (OR TURKEY) HASH, MORENO AU GRATIN Pick off all the meat from the turkey left over from yesterday and cut into small dice pieces. Cut also two boiled cold potatoes and four Spanish sweet peppers same way. Mix in a frying pan a tablespoon butter with one and a half tablespoons flour and heat for half minute, then pour in two gills hot milk. Mix with a wooden spoon until it comes to a boil, add the chicken, potatoes and peppers, season with half teaspoon salt, a saltspoon paprika and a saltspoon grated nutmeg; lightly mix and let cook ten minutes, occasionally mixing meanwhile, then add half gill cream and half ounce good butter. Mix well, pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven fifteen minutes, remove and serve.