21. Clam Chowder (No. 1)

Take one quarter pound of bacon, cut into small cubes, and brown in a skillet.

Now put on the fire a pot that will hold four quarts; into this put two quarts of hot water, and into this put the browned bacon cubes; then add one cup of finely cut carrots, and one cup of finely chopped celery, and let all boil for ten minutes; then add one cup of chopped onions, and boil all five minutes more; now add two cups of raw potatoes cut in small cubes, and let the entire mixture boil until the potatoes are soft, then add one quart of strained tomatoes, one teaspoonful of thyme and salt to taste.

In the meantime put tablespoonful of butter in a skillet and let it get very hot, then brown two tablespoonfuls of whole-wheat flour in it'; add one cup of the soup, stir for a few minutes, and pour it into the large pot.

Now strain the liquid off twenty-five clams, chop the clams very fine, put them back into the liquid and put this into the large pot. When all comes to a boil let it boil for three minutes, and the chowder is done.

When put in a cold place it will keep for several days, and will be just as delicious warmed up as fresh.

22. Clam Chowder (No. 2)

Chop fine one and a half slices of pork and fry in a saucepan until crisp; drain the liquor from one quart of clams and put it in the saucepan; when hot, add two carrots, one onion, six potatoes, one turnip, a little parsley, one quart tomatoes chopped fine. Let boil up, chop and add the clams, one cup hot water, and season to taste. Cover and put back to simmer slowly two hours.

23. Deviled Clams

Drain the liquor from twenty-five clams and chop them fine; thicken one cup milk with one tablespoonful butter and two of flour, rubbed smooth; let boil up and add two tablespoonfuls dried bread crumbs and the yolks of two raw eggs; take from the fire, mix well together, add the clams and salt and pepper to taste. Fill the shells with the mixture, sprinkle with bread crumbs and brown in a hot oven.