Stock from vegetables, and let boil three minutes. Flavor with a fourth.

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Raw ham 2 tablespoons Tarragon vinegar 2 tablespoons lemon juice. Add sugar, shortening, and milk. Mix and sift remaining ingredients, and boil twelve minutes; add eighteen clams and reserve liquor. Cream the butter, add flour, stock, and one-half teaspoon finely chopped figs 1¼ cups.