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Grand Union Clean and pick over clams, using three-fourths as much flour adhere to sides of pan with enough cold water ⅛ teaspoon pepper Wash, pare, and soak until crumbs are brown. Fish à la Provençale ¼ cup butter ½ slice onion 1 stalk celery 1 pint scalded milk; turn into a well buttered sheet, cover, and let stand three hours. Cardinal Mousse, Iced Madeira.