28 MODERN HOUSEHOLD COOKERY BOOK.

Clam Toast.—Ingredients: Clams, 1 teaspoonful butter, salt
and pepper, 2 tablespoonfuls flour, 114% cupfuls milk, buttered toast.
Chop two strings of washed soft clams (or 25 hard-baked ones).
Heat a large tablespoonful of butter, drop in the clams, and stir
often until they begin to color. Sprinkle over them two scant
tablespoonfuls of flour, and turn and stir until it is absorbed; then
gradually add the milk, season with salt and pepper, simmer for
three minutes, and serve on buttered toast. This makes as good
a luncheon as a breakfast dish.

Scallops Au Gratin.—Ingredients: 1 quart scallops, paprika and
salt, lemon juice, parsley, 2 tablespoonfuls hot butter, % cupful
bread crumbs, 1% cupfuls veal stock milk. Boil one quart of scal-
lops in their own liquor two minutes, adding just enough water, if
necessary, to cover them. Drain them and cut them into dice. Now
cook them for a moment in the butter, adding paprika and salt (not
too much salt). Add bread crumbs and veal stock, or use half stock
and half milk. Put this into ramekin dishes. Cover with bread
crumbs and bits of butter, and brown in the oven for a moment.
Squeeze a few drops of lemon juice over each dish and garnish
with sprig of parsley, and send to the table hot.

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