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WHAT
TO
DRINK
CLAM BROTH
Scrub
the
clams
in
cold
water
and
place
over
a
hot
fire
in
a
large
kettle
and
heat
until
the
shells
open.
Place
two
thick-
nesses
of
cheese
cloth
over
a
deep
dish
and
strain.
Season
the
broth
and
serve.
CLAM
JUICE
(COMMERCIAL)
There
is
a
clam
juice
on
the
market,
—
a
"clam
concen-
trate"
—
which
makes
a
satisfactory
broth
if
it
is
not
possible
to
obtain
fresh
clams.
i
teaspoonful
of
concentrated
clam
juice,
£ cupful
of
boiling
water,
Seasoning
to
suit.
Put
the
concentrated
juice
in
a
cup
and
pour
the
boiling
water
over
it,
stirring
until
well
mixed.
Season
to
taste.
One
may
use
milk
if
one
wishes
instead
of
water,
or
may
use
half
water
and
half
milk.
COMMERCIAL
BEEF
TEA
OR
BROTH
There
are
several
manufacturers
who
put
out
concentrated
Tstef
extracts,
some
in
cubes,
and
some
in
a
sort
of
paste
farm.
If
one
uses
the
cubes,
one
cube
is
used
to
each
three-
quarters
of
a
cupful
of
boiling
water.
Season
with
salt,
or
with
salt
and
celery
salt.
If
one
wishes,
a
drop
or
two
of
onion
juice
may
be
added
to
this
beef
tea,
as
well as
salt
and
celery
salt.