290 COOKERY FOR SPORTSMEN". 



Stewed Clams, or Clam Soup. 

 Hard clams are not fit to eat, stew them as you 

 will. Soft clams, after the tough parts are removed, 

 are excellent stewed with a little butter, or butter 

 rolled in flour, as directed for oysters; but being 

 richer than oysters, they do not need so many addi- 

 tions. The soup is made by thinning the juice be- 

 fore it boils with milk, which will curdle if thrown 

 into the boiling liquid. Hard clams make a good 

 soup if they are cut fine and not eaten. 



Fried or Broiled Clams. 

 Soft clams may be prepared as directed for oys- 

 ters, the tough parts being first removed. 



Scrambled Eggs. 

 Eggs are broken one by one in a cup to make 

 sure they are fresh, and then thrown into a pan 

 with a lump of butter, some salt and pepper, and 

 stirred carefiiUy, so as not to break the yolks imme- 

 diately, over a slow fire till the whole is almost hard. 

 They had better be too soft than too firm. 



Poached Eggs 

 Are broken into a cup and poured one by one 

 carefully into hot water, and when done are ladled 

 out on a flat, broad stick or spoon, so as to let the 

 water drain off. 



Frled Eggs. 

 Fried eggs are broken one at a time into a cuj), 

 and poured into hot grease. . 



