Bean Soup

One pint of beans boiled until very tender with two quarts of water, strain through a colander, rubbing the beans through, return to the fire and add one quart or more of milk, and let it boil up once, add salt, pepper, and butter; it requires a good deal of seasoning, but is well worth the material.

Clam Chowder

Fifty clams, two large slices of pork, one-third roll of butter, two dozen large potatoes, one-half pound of Boston crackers. Slice the potatoes thin; put them in a shallow pan with water enough to cover them; let them cook tender, but not enough to break by handling. Cut the black heads from the clams; cut the pork in small bits and fry brown; put a layer of clams onto the pork, then a layer of potatoes, then a layer of crackers (split open). Season with salt and pepper, and a portion of the butter; continue to do so until you have used all your material; pour over the whole the juice of the clams, and the water the potatoes were boiled in; then add enough hot milk to make a thin stew; it will take two or three quarts. Boil slowly five, to eight minutes, watching carefully that it does not scorch. Longer cooking will make the clams tough.

Recipe For Clam Chowder

Cut one-quarter pound salt pork in small pieces, put it into a kettle and brown, then add one sliced onion and let it brown; tc this add four potatoes, cut in thin slices, season with pepper and salt. cover this with water, and cook until soft; then add milk and the clam water, also three crackers; lastly, put in the clams and let the chowder come to a boil.

Crab Soup

One good-sized crab, to one quart of milk; take the white mea from the shell, and divide in small pieces; after boiling the milk, add the crab, and thicken with sifted crackers. When done add a spoonfu of butter; season to taste with pepper and salt.

Use Kelsey & Flint's Flavoring Extracts.

Delmonico's Recipe For Oyster Stew

Take one quart of liquid oysters; put the liquor (a teacupful for three) in a stew-pan, add half as much more water, salt, good bit of pepper, teaspoonful of rolled cracker for each. Put on the stove and boil; have your oysters ready in a bowl; the moment it begins to boil, pour in all your oysters - say ten for each person. Now watch carefully; as soon as it begins to boil, take out your watch, count just thirty seconds; take your oysters from the stove; have a large dish ready with one and one-half tablespoons of cold milk for each person; pour your stew on this milk, and serve immediately. Never boil an oyster in milk.

Tomato Soup

One can of tomatoes, one quart of water, and one onion; strain and return to the kettle and add one pint of milk, two tablespoonfuls of browned flour, piece of butter the size of an egg, and salt and pepper. Strain into a tureen.