Clam Chowder

½ peck clams in the shells. 1 quart potatoes, sliced thin. A 2-inch cube of fat salt pork. 1 or 2 onions. 1 teaspoonful salt.

½ teaspoonful white pepper. 1 large tablespoonful butter. 1 quart milk. 6 butter crackers.

Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish. Clams in the shells are better, as you then have more clam liquor. Wash with a small brush, and put them in a large kettle with half a cupful of water, or just enough to keep the under ones from burning; set them over the fire. When the clams at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shell; remove the thin skin; then with scissors cut off all the black end, cut the "leather straps" into small pieces, leaving the soft part whole. Let the clam liquor settle, and pour it off carefully. Use half water and half clam liquor. Fry the pork and onion the same as in fish chowder; add the potatoes, which have been soaked and scalded, and boiling water to cover. When the potatoes are soft, add the clam liquor, the seasoning, and the clams; when warmed through, add the hot milk and turn into the tureen. Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them.

Corn Chowder

1 quart raw sweet corn.

1 pint sliced potatoes.

A 2-inch cube fat salt pork.

1 onion.

1 teaspoonful salt.

1 saltspoonful white pepper. 1 large tablespoonful butter. 1 tablespoonful flour. 1 pint sliced tomatoes. 1 pint milk.

Scrape the raw corn from the cob. Boil the cobs twenty minutes in water enough to cover them; then skim them out. Pare, soak, and scald the potatoes. Fry the onion in the salt pork fat, and strain the fat into the kettle with the corn water. Add the potatoes, corn, salt, and pepper. Simmer fifteen minutes, or till the potatoes and corn are tender. Add the butter and milk, and serve very hot with crisped crackers.

Lobster Chowder

1 pound lobster. 1 quart milk. 3 crackers. ¼ cup butter.

1 scant teaspoonful salt.

½ saltspoonful white pepper.

¼ saltspoonful cayenne pepper.

Boil one quart of milk. Roll three crackers fine; mix with them one fourth of a cup of butter, and the green fat of the lobster. Season with one scant teaspoonful of salt, half a saltspoonful of white pepper, and one fourth of a saltspoonful of cayenne pepper. Pour the boiling milk gradually over the paste. Put it back in the double boiler; add the lobster meat cut into dice; let it boil up once, and serve.

Puree Of Clams

One pint of boiled clams; remove the dark substance from the soft part, and chop the hard part very fine. Thicken one pint of hot cream with one tablespoonful of flour cooked in one heaping tablespoonful of hot butter; add the chopped clams, the soft parts, and salt and pepper. Add more hot cream or a little of the clam liquor if the puree be too thick. When hot, strain it into the tureen.

Courbouillon

3 onions.

2 tablespoonfuls butter. 1 tablespoonful flour. 1 cup claret, or

½ cup vinegar.

1 pint beef stock.

2 pounds fish, sliced. 4 tomatoes.

Fry the sliced onions in the butter in the bottom of the stewpan; be careful not to burn them; add the flour, mix well; add gradually the stock, and, when smooth, put in half the fish, then half the tomatoes peeled and sliced, and the wine or vinegar; then another layer of fish and tomatoes. Simmer half an hour. The fish should be skinned and boned.