CLAM SOUP

Mince two dozen hard shell clams very finely.

Fry half a minced onion in an ounce of butter;

Add to it a pint of hot water, a pinch of mace, four cloves, one allspice and six whole peppercorns.

Boil fifteen minutes and strain into a saucepan;

Add the chopped clams and a pint of clam-juice or hot water;

Simmer slowly for two hours;

Strain and rub the pulp through a sieve into the liquid.

Return it to the saucepan and keep it lukewarm.

Boil three half-pints of milk in a saucepan (previously wet with cold water, which prevents burning) and whisk it into the soup.

Dissolve a teaspoonful of flour in cold milk, add it to the soup, taste for seasoning;

Heat it gently to near boiling point;

Pour into a tureen previously heated with hot water, and serve with or without pieces of fried bread.