Kirmess cook book

Select six medium size green peppers, cut top oflE from the stem side, trim bottom so the peppers will stand firmly on plates. Place them in ice cold water until crisp, wipe dry. Mix thirty-six Little Neck clams which are thoroughly cold with following mixture. Four tablespoonfuls of tomato catsup, three teaspoonfuls of grated horse radish, six drops of Tobasco sauce, two tablespoonfuls of vinegar or lemon juice. Place clam mixture in peppers, ornamenting top with chopped olives and green peppers. OYSTERS with SHERRY. Mrs. Elmer S. Forbes. In a deep baking dish put a layer of medium sized oysters, sprinkle over a seasoning of salt, pepper, and a few bits of butter. Cover with a light layer of bread crumbs, and pour over some of the oyster liquor, to which two tablespoonfuls of sherry have been added. Repeat the layers until the dish is full, having the top layer bread crumbs, with bits of butter scattered over. bake fifteen minutes in a hot oven, and serve with olives and celery and thin mock sandwiches of brown bread. SOFT CLAMS. Mrs, Frank Shepherd, New York. Take two soft clams, cut away all but the round soft part and put two clams in one shell, then put on the top a little butter, salt and pepper and sprinkle with Parmesan cheese. Place a thin slice of bacon on top of this and put in oven for two or three minutes. OYSTER or CLAM FRITTERS. Delmonico Select fifty plump oysters or clams, drain of juice and chop in small pieces. To juice add one cup of milk, a pinch of salt, four well beaten eggs and fiour enough to make batter like griddle cakes. Fry in hot butter and lard mixed, brown on both sides. The success of these fritters depends upon having plenty of oysters or clams. SOFT CLAMS d la NKWBURO. Filippini (Delmonico's, ) Procuie forty very fresh, soft clams, so that no sand should adhere to them after they are opened; lay them carefully in the palm of the left hand, and with the fingers of the right remove the body gentlyy, but nothing else, being very careful not to break it, and throw away all the remains. When they are all prepared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed medium-sized truffles. Put on the cover, and let cook gently for eight minutes. Break three egg yolks into a bowl, add a pint of sweet cream, beat well for three minutes, then pour it over the clams; turn well the handle of the saucepan for two or three minutes, very gently shuffling the clams, but it must not boil again or the clams will break, and be very careful not to use either a spoon or fork. Pour them into a hot tureen, and send to the table at once. LITTLE PIGS IN BLANKETS. Mrs. 0. K, Dickinson. Drain and dry oysters. Wrap each one in a very thin slice of bacon ; fasten the whole with small wooden skewer or toothpick. When ready to serve, have a large iron baking-pan well heated; throw in a few oysters at a time, and as soon as browned and the gills curled, take them out, drain them in a colander and continue the frying in the same pan. OYSTER CROQUETTES. Mrs. John J. Toffey. Scald oysters in their liquor, drain, chop fine, make a cream sauce in proportion of one teaspoon of flour.