Clam Chowder

Twenty-five clams, chopped; four large raw po-tatoes, blocked; one onion, cut fine; one can of to-mato soup or four fresh tomatoes; four hard boiled eggs, blocked; one-fourth pound of butter; a dash of red pepper and a very little salt.

Boil clams, potatoes and onion about one-half hour, or until potatoes are soft. Add the rest of the ingredients and just before serving add one pint of milk or cream.

Mrs. T. J. O'Neill.

Clam Chowder

Take twenty-five clams, put through grinder, strain liquor, add enough water to boil clams, take six potatoes and dice them, one pint tomatoes, one onion, six hard boiled eggs, one-fourth pound butter, parsley, salt and pepper to taste. Last add one pint sweet milk, take from fire so milk doesn't boil after being added. Boil clams about one-half hour before adding the other ingredients, put onion and tomatoes through grinder, add enough water to make about three quarts of chowder.

Mrs. C. S. S.

Clam Chowder

One quart and one pint of diced potatoes, 2 small tomatoes cut fine, one small onion, parsley, salt and pepper; add all together in enough water to boil until soft. One and one-half dozen large or two dozen small clams cut very fine, boil fifteen minutes separately, add to the above mixture and boil all together for five minutes, then add one-fourth pound butter and one quart milk. If too strong, with clams add more milk. Add lastly 2 hard boiled eggs.

Mrs. C. W. Plowman.

Rivel Soup

For small family one egg, flour enough to rivel it, salt to taste. Drop into milk or beef broth.

Mrs. George Sunday.

Milk Rivel Soup

Two quarts of sweet milk heated to boiling point, then add the rivels, made of three eggs mixed with flour enough to make rivels not too dry. When the rivels come to the top they are done. Beef rivel soup is made the same only use beef broth instead of milk.

Mrs. M. J. Bowman.

Rivel Soup

Boil beef, one-fourth head cabbage, one onion, two tomatoes and one carrot for three hours; strain and add rivels.

Rivels

One egg and one cup flour. Put flour in bowl and add eggs cut with knife until mixed, add to broth and boil five minutes. Rice can be used instead of rivels.

Mrs. Charles Althoff.

Calf's Head Soup

One calf's head boiled and cut fine; boil the brains separately; two pounds of veal chopped fine for the meat balls, mixed with a little pepper, salt and lemon, three tablespoonfuls of flour and one of butter, for the butter balls; four tablespoonfuls of browned flour, and one of lard for the flour balls; four eggs boiled hard and cut fine; also four potatoes cut into dice; pepper and salt to taste; two teaspoonfuls of cinnamon; one teaspoonful of cloves; one nutmeg; two teaspoonfuls of cooking bouquet; and six quarts of water.

Mrs. Merle D. Bihsop.

Tomato Soup With Stock

One quart of stock, one can of tomatoes, salt, pepper and sugar to taste, stew and strain tomatoes, add to boiling stock, season and simmer for ten minutes, serve with croutons.