In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or a teaspoonful of any designated material is a _level_ spoonful of such material. Clam Broth, Chantilly Style This most refreshing broth may be served hot or cold. Canned broth may be used, or, when fresh clams are obtainable, the broth may be fresh made from either clams in bulk or in the shells. For clams in bulk, to serve eight, take one pint of fresh opened clams, two stalks of celery, broken in pieces, and one quart of cold water. Bring the whole slowly to the boiling point and let boil five minutes. Skim carefully as soon as the boiling point is reached. Strain through a napkin wrung out of boiling water. Season with salt, if needed; add also a little paprika or other pepper. Beat one cup of double cream until firm throughout. Set a tablespoonful of the cream on the top of the broth in each cup. Bisque of Clams and Green Peas Cut a slice of fat salt pork (about two ounces) in bits; cook in a saucepan until the fat is well tried out but not in the least browned; add a small onion, cut in thin slices, two new carrots, cut in slices, one or two branches of celery, broken in pieces, and stir and cook until softened and yellowed a little; add one pint of green peas, a branch of parsley and a pint of water and let cook till the peas are tender, then press through a sieve. Cook one pint of fresh clams in a pint of boiling water five minutes; drain the broth into the pea purée; chop the clams and add to the purée. Melt one-fourth a cup of butter; in it cook one-fourth a cup of flour; stir until frothy, then add one quart of milk and stir until boiling. Add to the other ingredients and let boil once. Add salt and pepper, as needed, and from one-half to a whole cup of cream. Purée of Tomato, Julienne Chop fine about two ounces of raw, lean ham; add an onion, cut in thin slices, two small new carrots, sliced, half a green pepper, sliced, and two branches of parsley; cook these, stirring often, in two or three tablespoonfuls of fat from the top of a kettle of soup. When lightly browned, add the bones from a roast of chicken or veal, the skinned feet of the chicken, and the uncooked giblets, if at hand, two quarts of water and one quart of tomatoes, cut in slices. Let simmer one hour and a half. Strain through a fine sieve, pressing through all the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold water to pour and stir into the boiling soup. While the soup is cooking, cut in short julienne strips two stalks of celery, an onion, a carrot and a cup of string beans; let cook in salted water with a teaspoonful of butter until tender; drain, rinse in cold water and set aside to serve in the soup. Simple Tomato Bisque (Soup)