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Hot
Beverages
Clams
Clam
juice,
like
beef
tea,
must
always
be
served
hot.
It
spoils
very
Readily
and
must
be
kept
on
ice.
Clam
juice
r&ay
be
served
in
the
proportion
of
J^
to
1
oz.
to
an
8-oz.
taug,
filling
the
latter
with
hot
water
and
serving
with
a
spoon;
also
giving
the
patron
celery
salt,
salt
and
pepper
cellars
and
soda
crackers.
The
clam
juice
is
served
more
acceptably
by
adding
an
ounce
of
milk,
better
yet
by
using
half
water
and
half
milk
and
still
better
by
using
all
hot
milk.
A
small
amount
of
butter
causes
a
marked
improvement.
1.
—
Extract
clam
bouillon,
about
2
tablespoonfuls;
prepared
milk,
about
1
dessertspoonful;
extract
aromatic
soup
herbs,
about
5
drops;
extract
celery
and
pepper
about
5
drops;
hot
soda,
sufficient
to
fill
cup.
2.
—
Blend.
Use
1
oz.
clam
bouillon,
J^
oz.
tomato
catsup
or
bouillon;
fill
cup
with
boiling
water; season
with
salt,
pepper
and
celery
salt.
A
dash
of
sherry
wine
in
clam
bouillon
makes
a
very
fine
clam
punch.
3.
—
Extract
clam
bouillon,
2
tablespoonfuls;
prepared
milk,
1
dessertspoonful;
extract
aromatic
herbs,
5
drops;
extract
white
pepper,
5
drops;
hot
water,
1
cupful.
4.
—
Clam
juice,
J4
oz.;
beef
extract,
J-£
oz.;
cream,
1
oz.;
essence
of
celery,
4
dashes.
Stir
while
adding
hot
water.
Serve
with
spices.
5.
—
Clam
juice,
2
oz.;
lemon
juice,
3
dashes;
pepper
and
salt;
water,
6
oz.
6.
—
Powdered
Jamaica
ginger,
1
teaspoonful;
cream,
1
oz.;
clam
juice,
1
oz.;
butter,
1
teaspoonful.
Fill
with
hot
water
and
season
with
celery
salt.
7.
—
Clam
juice,
1
oz.;
tomato
catsup,
}/i
oz.;
butter,
Ji
oz.;
dash
of
cream.
Add
hot
water,
stirring
well,
and
serve
with
spices.
8.
—
Clam
juice,
1
oz.;
cream,
J£
oz.
Fill
with
hot
soda,
serve
pepper
and
salt
and
celery
salt.
9.
—
Clam
juice,
2
dr.;
beef
extract,
1
dr.;
cream,
1
oz.;
essence
of
celery,
5
drops;
hot
water,
to
make
8
oz.
10.
—
Clam
juice,
34
oz
->
beef
extract,
]/i
oz.;
cream,
119