Method.

Saute meat or fish and onion in pork, bacon, or butter, add water or stock, vegetables and seasonings.

Cook butter and flour together, add hot stock or water, blend thoroughly and add garnishings, or dissolve flour in a little stock and add slowly to hot soup. As chowders and thick soups are rich and heavy, they are usually served in small soup or terrapin plates with a dessert-spoon.

No. 60. Chicken Gumbo

50 cts.

A : 1 c. chicken stock, 1/2 an onion sliced, 2 slices bacon or salt pork, 3 pts. hot water :

B : 1 c. tomatoes, 1/2 can okra, 1/2 tsp. salt. 1/2, tsp. peppercorns, 1 bay-leaf, 1/2 tsp. curry :

C : Rice Balls No. 72 (Rice or Egg Balls), 1 c. chicken meat cut in small pieces ;

D : 1 tbsp. Southern sassafras or Gumbo file powder. This comes in bottles at 30 cts.

Cook A until meat is tender, strain, add liquor to B, when boiling add C, and when ready to serve add L) carefully.

No. 61. Gam Chowder

22 cts.

A: 11/2 doz. clams chopped tine. 1 c. tomatoes, 1 tbsp. tomato catsup or burnt tomatoes, 1/2 tsp. Tabasco sauce, 1/2 tsp. salt, 1/8 tsp. white pepper ;

B : 3 or 4 slices bacon or salt pork cut into dice, 1 onion sliced, 1 potato cut into dice, 1 tsp. parsley ; C : 1 thin slice toast cut into dice, 2 tbsps. cracker-crumbs, 1/2 lemon sliced thin.

Strain liquor from clams, add to B, simmer until potatoes are tender, add A, boil 3 m., add C and serve.

No. 62. Corn Chowder

30 cts.

A : 1 onion sliced, saute with 1 c. raw ham, 1 can corn mashed and the liquor, 1 c. raw potato dice, 1 qt. boiling water ;

B : 1 tbsp. butter, 1 tbsp. flour, 1 pt. hot rich milk, 1/2 tsp. salt, 2 drops Tabasco sauce ;

C : 6 crackers rolled into pieces.

Cook A 1/2 an hour, add B, when boiling add C and serve.

No. 63. Fish Chowder

35 cts.

A : 3 or 4 thin slices bacon or salt pork sauted with 1 onion, 3 lbs. fresh cod or haddock cut into small pieces,

3 c. potato dice, 1 pt. boiling water ;

B : 2 tbsps. butter, 1 qt. hot milk, 1 tsp. salt, 1/8 tsp.

pepper, 1/2 tsp. Tabasco sauce, 1 tbsp. "Worcestershire or

Wiesbaden sauce and blade of mace ;

C : 4 tbsps. cracker-crumbs, 1 slice of toast cut into dice.

Cover bones from fish with 1 pt. cold water, boil 20 m., strain into A, boil \ an hour, add B, blend thoroughly, add C and serve.

No. 64. Green Turtle Soup

95 cts.

A : 1 can green turtle, cut fat in dice and set aside, 1 qt. stock, tie in a cloth 12 peppercorns, 6 cloves, 1/2 tsp. summer savory, 1/2 tsp. thyme, 1 bay-leaf and blade mace ;

B : 2 tbsps. butter, 1 onion sliced, 2 tbsps. arrowroot or flour, cook until brown ; 1/2 tsp. salt, 1/2 tsp. paprica or dash cayenne, 1 pt. hot stock;

C : Egg Balls No. 72 (Rice or Egg Balls), the fat meat, 1 lemon sliced, 2 tbsps. sherry.

Simmer A 1 hour, add B, blend thoroughly, add C, serve.

No. 65. Mock Turtle Soup

$1.15.

For 12 Persons

A: 1 calf's head, 1/4 lb. calf's liver, boil 15 m.,skim, when cool, separate meat from bones, add 4 qts. cold water, 1 tsp. vinegar ;

B : 1 tbsp. each carrot, onion, turnip, and celery diced,

1 bay-leaf, G cloves, 3 whole allspice, 3 peppercorns, 1/2 an inch stick cinnamon, 2 sprigs parsley ;

C: 1 tbsp. butter and 1 tbsp. flour cooked thoroughly;

I) : 1 tbsp. boiled ham cut in dice, 1 c. meat cut into small pieces, 3 tbsps. Madeira,

Simmer A 2 hours, remove meat, add bones and B, simmer

2 hours, strain and cool. Remove fat, reheat, add to C', when boiling add D and serve.

No. 66. Mulligatawny Soup

35 cts.

A : 1 tbsp. butter sauted with 1/2 an onion, 1 tbsp. cooked ham chopped, 3 cloves. \ carrot, stick celery, 1/2 C. cooked chicken cut into dice, 3 pts. chicken stock ;

B : \ green apple diced, \ c. tomatoes, 1 tsp. tomato catsup, 1 tsp. curry, 1 tsp. salt, 2 tbsps. boiled rice, 2 drops Tabasco sauce; C : \ lemon sliced.

Cook A 15 m., add B, simmer \ an hour, serve with C.

No. 67. Oxtail Soup

30cts.

A : 1 oxtail, cut at joints, saute with 1 slice salt pork or bacon and 1 onion sliced, add 2 qts. cold water ;

B : 1 carrot, 1 stick celery, 1 sprig parsley, 2 cloves, 1 tsp. salt, 1/8 tsp. pepper, 1/2 tsp. paprica ;

C : 1 tbsp. butter, and 1 tbsp. flour cooked thoroughly ;

D : 3 tbsps. Madeira.

Simmer A 4 hours, add B, simmer 1 hour, strain; when cold remove fat, reheat, add meat cut into small pieces, bh ad with C, when boiling add D and serve.

No. 68. Terrapin Soup

$2.6o.

A : 1 pt. can terrapin, or 1 pt. terrapin meat, 1 qt. white or chicken stock, \ tsp. salt, dash cayenne, blade mace ;

B : 2 tbsps. butter and 1 tbsp. arrowroot cooked together, 2 hard-boiled egg-yolks mashed smooth, 1 c. hot cream; C : 6 Egg Balls No. 72 (Rice or Egg Balls), 3 tbsps. Madeira or sherry.

Simmer A \ an hour, blend with B, when boiling add C. Red-legged turtles may be used instead of terrapin, they can be bought for 50 or 75 cts. a piece.