(SUPPLIED BY SUSAN COOLIDGE)

Many of the receipts in this little "group" have never before appeared in print. They are copies from old grandmother and great-grandmother receipt-books, tested by generations of use, and become, at this time, traditional in the families to which they belong. They are now given to the public as examples of the simple but dainty cooking of a by-gone day, which, while differing in many points from the methods of our own time, in its way is no less delicious.

Split Pea Soup

Soak one quart of split peas in lukewarm water for three hours. Pour off the water and boil the peas in three and a half quarts of salted water till they are thoroughly soft. Rub through a colander, and throw away whatever does not pass through. This will keep several days.

Take out the quantity needed for dinner (allowing a generous quart to three persons); boil in it a small piece of pork, onion, and a little white pepper and salt; strain and serve very hot, with small cubes of fried bread dropped into the tureen.

Black Bean Soup

1 quart of black beans. 4 quarts of water.

The bone of a boiled ham. 6 cloves.

4 peppercorns.

Boil on the back of the range for twelve hours; rub through a colander and set away to cool.

This should make soup for two dinners for a family of six. When served, add a glass of wine to each tureenful, two or three slices of lemon, and cubes of bread fried in butter.

Clam Soup

Boil a quart of clams in their own liquor till they are tender; then chop them fine and return to the broth.

Stir together until smooth two tablespoonfuls of butter and one and a half of flour, and with them thicken the soup. Add very carefully a pint of milk, stirring to avoid curdling, and add two tablespoonfuls of butter, with pepper and salt, after taking the mixture from the fire.

Clam Chowder

Cut one half pound of salt pork into slices, and fry them brown; chop two small onions, and cook them with the pork. Stew separately a quart of tomatoes, canned or fresh, and a quart of sliced potatoes. When all are done, put them together with one quart of clams and their juice. Add three pints of water, salt, pepper, a little thyme, a very little flour for thickening, and a handful of small whole crackers. Stew all together for half an hour, and serve very hot.

Fish Chowder

Three pounds of fresh codfish well boiled and the bones carefully removed. Two onions chopped fine and fried with half a pound of salt pork, cut into small dice. Six potatoes cut small, a pint of water, a little salt and white pepper. Stew for twenty minutes, thicken slightly with a little flour; add a. pint and a half of milk, and let all boil up once, stirring thoroughly. Put a handful of oyster crackers into a hot tureen, and pour the mixture over them.

Browned Oysters

Take thirty large oysters (about three pints); wash them in their own liquor. Add to one pint of milk three tablespoonfuls of the oyster liquor, well strained, a very little mace, and a bit of butter about the size of an English walnut, and make the mixture scalding hot. Rub two tablespoonfuls of flour perfectly smooth with a little of the milk; pour in and stir until the whole is thick. Then drop in the oysters; cook five minutes or so, till they are well plumped out, and add a little salt, white pepper, and a tablespoonful of Worcestershire sauce. Serve on a platter on slices of buttered toast.