Remove objectionable parts from clams, cut in small pieces, add 1/2 pint of cold water and the clam juice, let cook slowly about 10 minutes, strain and season with pepper and salt, a little butter and milk, and serve hot.
TURKEY SOUP Take broken-lip bones and undesirable pieces of roast turkey, such as neck, wings and left-over pieces of bread filling, put in stew-pot, cover with water, add pieces of celery, sliced onion and parsley, cook several hours, strain, and to the strained liquor add a couple tablespoonfuls of boiled rice, season with salt and pepper and serve.
Some of the cold turkey might also be cut in small pieces and added to the soup.
CREAM OF PEA SOUP Cook quarter peck of green peas until very tender, reserve one-half cup, press the remainder through a sieve with the water in which they were boiled.

Season with salt and pepper.

Mix 1 tablespoonful of flour, 1 tablespoonful of butter with 1 cup of hot milk.

Mix flour smooth with a little cold milk before heating it.

Cook all together a few minutes, then add the one cup of peas reserved.