Clam Chowder

One quart claims, opened; 1 quart fresh milk, 3 medium sized potatoes, 1 onion, butter, pepper and salt to taste, 1/4 pound salt pork, buttered crackers. Clean clams, washing thoroughly and remove black portion from soft part. Chop hard parts fine and stew with clam liquor; skim, and boil until the other ingredients are all prepared and ready to mix. Cut pork into dice and fry brown in kettle to be used for chowder. Boil onion in 2 waters. More onion may be used if desired. Cover the pork scraps with a layer of sliced potatoes, a portion of the cooked onion cut fine, a portion of the clams. Sprinkle with pepper and repeat layers, pouring the liquor over all; cover and place -where it will simmer. Shake the kettle frequently to prevent burning and cook till potatoes are done; then pour over the milk, which has been brought to the boiling point; and set on the back of the stove, where it will keep hot without boiling, as otherwise the milk will curdle. Butter 4 Boston crackers, halved, on both sides and drop in the chowder or serve with buttered crackers browned in the oven. Add a little salt if necessary, and butter. - M. C.

Clam Chowder

Take 1/4 of a pound of bacon, cut in small pieces and brown well in pot, then add a small onion cut in fine pieces, and brown; add half can warmed tomatoes, after which pour in clam juice (which should be the little neck variety), and a quart of boiling water; let all boil and then add 6 small potatoes cut in small cubes, a little parsley, and boil until potatoes are tender. Season with salt and pepper and thicken with 4 soda crackers, rolled fine; let all simmer gently till ready for use. - F. D.

Soup Consomme

One shin of beef, 1 knuckle of veal, 1 teaspoon sugar, 1/4 - cup chopped onions, 1/4-cup water, 1 table-spoonful salt, 1 onion, 6 cloves (whole), 1/2-cup chopped green tops of celery, 1 carrot, sliced, 1 turnip, sliced, 2 bay leaves, 1 teaspoon pepper corns.. Directions - Wipe meat with damp cloth, cut from the bones, put kettle over a hot fire and sprinkle over the bottom the sugar; brown and allow it to smoke a moment; then add the chopped onion and the 1/4-cup water; cook 5 minutes; place bones in kettle first, then meat, cover with 5 quarts of water and bring to a boil. Skim carefully and place kettle over moderate fire to simmer for 4 hours. At the end of the 3rd hour add vegetables and seasoning. At the end of 4 hours strain stock and put in cool place. When cold remove fat from surface. - Mrs. J.

Corn Soup A La Royale

Take the water chicken was cooked in and place on the fire; add the remaining chicken meat and bones to the stock, of which there should be 2 quarts; simmer until the meat leaves the bones, then strain, flavor with a tea-spoonful of salt and pinch of cayenne and celery salt; add a small cupful of sweet corn cut from the ear, place where will cook slowly for 1/2 hour and before serving add 1 cupful sweet cream or milk. - F. D.