cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate
with rich pie-crust, pinching a little edge around the plate. Pour in
the mixture and bake until it rises. Beat the whites to a stiff froth,
add two tablespoonfuls of sugar, spread over the pie and brown in a hot
oven.
=Cocoanut Pie=
1 Pint of Milk
3 Eggs
Pinch of Salt
1/2 Cupful of Grated Cocoanut
Piece of Butter the size of a Marble
Beat the yolks of the eggs, add sugar and salt and beat again. Put in
the butter which has been melted, milk and cocoanut. Line a deep pie-plate
with pie-crust and pour in the mixture. Bake until it rises--this
is not nice if baked too long. Beat the whites of the eggs stiff and
put on top of pie when it is cool. Set in the oven to brown.
=Cranberry Pie=
1 Quart of Cranberries
2 1/2 Cupfuls of Water
2 Cupfuls of Sugar
Line a deep pie-plate with crust. Put the cranberries on the stove,
with the water, and cook until tender, then rub them through a
colander. Put in two scant cupfuls of sugar, and boil for fifteen
minutes. When cool, pour this into the plate, lay narrow strips of
pie-crust from the center to the outer edge, and bake in a hot oven.
=Cream Pie=
1 Cupful of Sweet Cream
White of One Egg
2/3 Cupful of Sugar
1 Teaspoonful of Vanilla
Bake with two crusts. Beat white of egg till stiff; add sugar, beat
again; stir in the cream and flavor.
=Old-Time Custard Pie=
1 Pint of Milk
3 Eggs
4 Tablespoonfuls of Sugar
1/2 Teaspoonful of Salt
Line a deep plate with pie-crust, rolling it large enough to pinch up a
little edge around the plate. Beat the eggs thoroughly, add sugar and
salt, and beat again; then add the milk and stir well. Pour into the
plate. Bake until it rises, being sure to remove from the oven before
it wheys. Grate over the top a little nutmeg. The quality of the pie
depends largely on the baking.
=Frosted Lemon Pie=
1 Lemon
1 Cupful of Sugar
1 1/2 Cupfuls of Milk
3 Eggs
2 Tablespoonfuls of Flour
Beat the yolks of the eggs, add the flour, the juice and rind of the
lemon. Beat all together, add a little of the milk, and sugar; beat,
then add the rest of the milk. Line a plate with crust, the same as for
custard; pour in this mixture and bake, being careful not to let it
whey when it is done. Beat the whites of the eggs to a stiff froth, add
two tablespoonfuls of sugar, spread over the top, and set in the oven
to brown.
=Mock Mince Pie=
1 1/2 Crackers
1 Cupful of Raisins
1/2 Cupful of Molasses
1/2 Cupful of Sugar
1/3 Cupful of Vinegar
1 Cupful of Steeped Tea
1 Egg
Spices of all kinds (1/2 Teaspoonful of each)
=Pumpkin Pie, No. 1=
3 Cupfuls of Pumpkin (the bright yellow kind preferred)
3 Eggs
1 1/2 Cupfuls of Sugar
1 Heaping Tablespoonful of Flour
1 Teaspoonful of Cinnamon
1/2 Teaspoonful of Nutmeg
1 Quart of Milk, a little Salt
Boil the pumpkin till very tender and press through a colander. Mix all
ingredients together. Line two deep pie-plates with a nice crust, and
pour in the mixture, and bake until they rise.
=Pumpkin Pie, No. 2=
2 Cupfuls of Stewed and Sifted Pumpkin
2 Crackers Rolled Fine Boston Crackers or 3 Uneedas
1 Cupful of Sugar
Pinch of Salt
1/2 Teaspoonful of Cinnamon
1 Pint of Milk
Pour the mixture into a deep pie-plate lined with crust, and bake in a
slow oven one hour.
=Rhubarb Pie=
1 Pint of Rhubarb
1 Tablespoonful of Flour
1 Cupful of Sugar
1/4 Teaspoonful of Soda
Remove the skin, and cut into small pieces enough rhubarb to fill a
pint bowl. Add the soda, and pour over it boiling water to cover. Let
stand fifteen minutes and pour off the water. Line a deep plate with a
rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake
twenty minutes or half an hour.
=Rolley Polys=
Roll pie crust very thin and cut into strips four inches long and three
inches wide. Over these spread jelly and lap the crust over, pressing
edges together. Brush over the top with milk and sprinkle over a little
sugar. Bake fifteen minutes.
=Squash Pie=
2 Cupfuls of Squash
5 Tablespoonfuls of Sugar
1 Tablespoonful of Flour
2 Cupfuls of Milk
1 Teaspoonful of Ground Cinnamon
1/4 Teaspoonful of Salt
1 Egg
Pare the squash, boil till tender, and sift through a colander. Beat
the egg, add sugar, flour, cinnamon and salt. Stir these into the
squash and add the milk, stirring in slowly. Bake in a deep plate, like
a custard pie.
=Cream Washington Pies=
1 Egg
1/2 Cupful of Sugar
1 Cupful of Flour
1/2 Cupful of Milk (scant)
2 Tablespoonfuls of Melted Butter
1 Rounding Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
Cream butter and sugar together, add the well-beaten egg; then the milk
into which has been stirred the soda and cream of tartar; last of all,
the flour. Bake in three round shallow dishes.
=Cream for Filling=
1 Cupful of Milk
1 Egg
A Little Salt
1 Heaping Tablespoonful of Flour
2 Tablespoonfuls of Sugar
1/2 Teaspoonful of Vanilla
Put the milk on the stove to heat. Put the sugar, flour and salt into
the well-beaten egg and stir into the milk when boiling. When cool, add
vanilla and spread between the layers of cake.
* * * * * *
=PRESERVES=
=Crab Apple Jelly=
Cover the apples with water and boil until tender. Strain through a
flannel bag. Boil the juice twenty minutes. Add the same amount of
sugar, pint for pint, and cook five minutes. Pour into tumblers, and
when cold, cover with paraffine.
=California Jam=
Divide and seed as many oranges as desired.
Slice thin, the pulp and skin together. Add to each pound of oranges
one lemon, sliced thin, and one quart of cold water. Let all stand
twenty-four hours; then cook until tender, with the same amount of
sugar.
=Canned Cherries=
1 Quart of Cherries
1 Cupful of Sugar
1 Cupful of Water
Pick over and wash the cherries. If they are to be used for sauce, can
them whole; if to be used for pies and puddings, remove stones and use
less water, as there will be juice enough to cook them in. Cook until
tender and seal when boiling hot.
=Cherry Conserve=
4 Pounds of Cherries
4 Pounds of Sugar
3 Oranges
1 Lemon
Wash and stone the cherries. Wash and remove seeds from oranges and
lemon. Put them through the meat-grinder or chop fine. Cook all together
twenty minutes, or until thick. Put into tumblers and cover with
paraffine.
=Preserved Citron=
4 Pounds of Citron
3 Pounds of Sugar
3 Gills of Water
3 Lemons
Pare the citron and cut into pieces one inch square. Cover with cold
water, adding a pinch of salt. Next day throw off this water and cover
with fresh water, this time adding a pinch of alum. Slice the lemons,
removing every seed, and boil until tender. Boil the sugar and water
together, skim, then put into the syrup citron and lemon. Boil until it
looks rich and transparent. Skim out the fruit into jars or tumblers,
boil down the syrup for ten or fifteen minutes, and pour over the
fruit. If jars are used, fill to the brim and seal while hot. This can
be made in the summer from watermelon-rind. Cut off all the pink of the
melon, pare, and prepare as you would citron. It is really very nice.
=Currant Jelly=
Pick currants from the stems and wash clean. Put them into a kettle
with a very little water and cook for ten minutes. Strain through a
flannel bag. Use one pint of juice to one pint of sugar. Boil the juice
fifteen minutes, add sugar and boil five minutes. Pour into tumblers or
jelly moulds, and when cold cover with paraffine.
=Spiced Currants=
5 Pounds of Currants
4 Pounds of Sugar
1 Pint of Vinegar
4 Teaspoonfuls of Cinnamon
4 Teaspoonfuls of Cloves
Boil slowly two and a half hours. Tie the spices in a cloth before
boiling.
=Cranberry Jelly=
1 Quart of Cranberries
3 1/2 Cupfuls of Sugar
Put one quart of cranberries on the stove, with cold water enough to
cover. Boil until tender. Strain through a colander. To this four
cupfuls of juice add three and a half cupfuls of sugar. Boil, twenty
minutes and turn into a mould which has been wet with cold water.
=Grape Conserve=
5 Pints of Grapes
8 Cupfuls of Sugar
1/2 Pound of Raisins
2 Oranges
1 Cupful of Nut Meats
Pick the grapes from the stems, wash, and separate the pulps from the
skins. Stew the pulps and press through a colander. Put the raisins and
oranges through the meat grinder, after removing seeds. Cook all
together except the nuts. Add these about ten minutes before removing
from fire. Put into glasses and cover with paraffine. This makes eleven
glasses.
=Grape Marmalade=
When making grape-juice, use the grape which is left after straining,
for marmalade. Press through a colander, measure and use the same amount
of sugar. Cook until it thickens and put into tumblers. When cold,
cover with paraffine.
=Grape Preserve=
Pick from the stems and wash the amount of grapes desired. Squeeze the
pulps from the skins. Put into a kettle with very little water and boil
until the seeds loosen. Press through a colander. Put this with skins,
weigh, and use three-fourths of a pound of sugar, for every pound of
fruit. Cook all together until the skins are tender, usually about
an hour. Seal in glass jars.
=Orange Marmalade=
1 Grapefruit
1 Whole Orange
Juice of Two Oranges
1 Whole Lemon
Juice of Two Lemons
Chop fruit fine or put through the grinder. Measure and put three times
the amount of water. Let this stand till the next day. Boil ten minutes.
Stand again till the next day. Measure and add equal amount of sugar.
Boil until it jells. This will make eleven or twelve tumblerfuls.
Pour into glasses while warm. When cold, pour over a thin coating
of paraffine.
=Peach Marmalade=
When preserving peaches or quinces, wipe them very clean before paring,
and save the skins for marmalade. Cook in water enough to cover well
and, when tender, press through a colander. Measure, and add the same
amount of sugar. Boil half an hour, or until it thickens. Put into
tumblers and cover with paraffine. This is nice for school sandwiches,
or for filling for Washington pie or queen's pudding.
=To Can Peaches=
1 Quart of Peaches
1 Cupful of Sugar
2 Cupfuls of Water
Be sure to have the jars perfectly clean and warm. Glass covers are
always preferable. Make a syrup of the sugar and water. Boil this hard
for five minutes. Set back on the stove and let it settle, then skim
very thoroughly. Pare, cut in half, and remove the stones from the
peaches. When the syrup comes to a boil, put in enough peaches to fill
your jar, whatever the size. Boil until tender enough to pierce with a
wisp. Take the fruit out carefully with a spoon and place in the jar.
Fill the jar with the boiling syrup, being careful always to cant the
jar as you pour it in. If you do this, the jar will never crack, as it
is likely to do if held perfectly straight or upright. Always run
around the inside of the jar with a silver knife, and you will have no
trouble in keeping fruit. Seal while hot. The peaches may be canned
whole, if preferred.
=Pickled Peaches=
4 Pounds of Sugar
1 Pint of Vinegar
1 Tablespoonful of Cloves
1 Tablespoonful of Allspice
Stick of Cinnamon
Boil the ingredients together for ten minutes before putting in the
peaches. Cook as many peaches in this as possible, and have juice
enough to fill up the jars. Tie the spices in a piece of cheese-cloth.
Pears may be cooked in the same way.
=Ginger Pears=
10 Pounds of Pears
7 Pounds of Sugar
4 Lemons
6 Oranges
1 Box of Crystallized
Ginger
Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the
lemons and oranges, seeded and cut fine, and the crystallized ginger.
Let all boil together two or three hours.
=Preserved Pears=
1 Quart of Pears
1 Cupful of Sugar
2 Cupfuls of Water
Use pears which are just right to eat. Pare and drop into cold water,
to prevent discoloring. Make a syrup of one cupful of sugar and two
cupfuls of cold water, and boil the pears in this until you can stick a
straw through them. Fill the jars with the fruit, all you can put in,
then hold the jar slanting and fill with syrup to the very brim. Use
whole pears, if preferred. If cut in halves, remove the core.
=Way to Pickle Pears=
1 Pint of Vinegar
3 Pounds of Sugar
6 Pounds of Pears
1/2 Tablespoonful of Cinnamon
1/2 Tablespoonful of whole Allspice
1 Tablespoonful of whole Cloves
Boil pears until tender. Boil vinegar, sugar, and spices together
fifteen minutes, then put in the boiled pears, and cook all together
half an hour. These will be nicer if sealed in glass jars.
=To Preserve Pineapple=
Peel the pineapple, remove the eyes and cut into small cubes. Weigh,
and take three-fourths of a pound of sugar to one pound of fruit. Allow
one cupful of water for each jar, and cook all together slowly until
tender. Fill the jars. This is very nice for ice-cream or sherbet.
=Quince Jelly=
Pare, core, and quarter the fruit, and boil in water enough to cover.
When soft, take out the fruit and strain the syrup through a flannel
bag, then return the syrup to the kettle and boil until perfectly
clear, skimming constantly. Measure syrup, adding an equal quantity of
sugar, and boil twenty minutes, removing the scum which rises to the
surface. Pour into tumblers or moulds and set aside to cool; then
pour over the top a covering of paraffine.
=Quince Marmalade=
Put the quinces, which were boiled in water for the jelly, in with the
cores and skins. Cover with water and boil ten or fifteen minutes.
Press all through a colander. Measure, and add the same amount of
sugar. Set on the stove and boil fifteen minutes, being careful not to
scorch. Put into tumblers and cover with paraffine.
=Quince Sauce=
Peel, core, and cut into quarters the quinces. Boil in clear water
until tender. Weigh the quinces before cooking, and put into the water
in which they have been boiled three-fourths of a pound of sugar for
every pound of quince. Boil five minutes and skim. Then put in the
quinces and cook until of a dark amber color-for about an hour. As
quinces are expensive, old-fashioned people used to put in one-fourth
as much sweet apple or pear.
=Raspberry Jam, No. I=
Mash the berries, add equal parts of sugar, and let stand half an hour.
Put on the stove in a kettle containing a half cupful of water, to
prevent sticking. Boil until it thickens. Put into tumblers and cover
with paraffine. Blackberries and strawberries used in the same way are
very nice.
=Raspberry Jam, No. 2=
Mash the berries, and use two-thirds as much currant juice as you have
berries. Measure, and add the same amount of sugar. Cook all together
until it jells. Put into tumblers and cover with paraffine.
=To Keep Rhubarb Through the Winter=
Fill preserve jars with cold water. Cut the rhubarb into small pieces,
as you would for a pie, and drop them into the jars. As they fill, the
water will overflow. When full, screw the tops on the jars and set
away. The water excludes the air, and the fruit, treated in this way,
will keep for months. When required for use drain off the water and
cook in the usual way.
=Rhubarb Marmalade=
5 Pounds of Rhubarb
5 Pounds of Sugar
5 Lemons, Juice and Rind
1 Pound of Chopped Walnuts
2 Teaspoonfuls of Extract of Jamaica Ginger
Cook all the ingredients, excepting the nuts and ginger, together three
or four hours. Ten minutes before removing from the fire, add the
ginger and nuts. Seal in glass jars, or put into tumblers. If tumblers
are used, cover over the tops with a coating of paraffine.
=Rhubarb Jam=
6 Stalks of Rhubarb
3 Oranges
1 Lemon
4 Cupfuls of Sugar
Cook the rhubarb and rind and juice of the lemon and oranges together
for twenty-five minutes. Put into tumblers and cover with paraffine.
=Spiced Fruit=
6 Pounds of Fruit
4 Pounds of Sugar
1 Pint of Vinegar
For all kinds of spiced fruit use the above measurements, adding one
tablespoonful each of cinnamon, allspice, and cloves, and cook until
tender. Seal in glass jars.
=Bread Pudding=
1 Pint of Stale Bread
1 Quart of Milk
1 Cupful of Sugar
1 Egg
1/2 Cupful of Raisins
1 Teaspoonful of Cinnamon
1/2 Teaspoonful of Salt
Pour hot water over the stale bread and let soak until soft. Then add
other ingredients and bake for three hours in a moderate oven. If eaten
cold, serve with hot sauce. If eaten hot, serve with cold sauce.
=Steamed Chocolate Pudding=
Butter size of a Walnut
1/2 Cupful of Sugar
1/2 Cupful of Milk
1 Cupful of Flour
1 Teaspoonful of Baking-powder
1 Square of Chocolate, or Two Dessertspoonfuls of Cocoa
1 Egg
Salt to Taste
Cream together the butter and sugar, then add egg and milk; then the
cocoa, flour, salt, and flavoring. Steam for an hour and a half, and
serve hot with sauce.
=Graham Pudding=
1 1/2 Cupfuls of Graham Flour
1/2 Cupful of Molasses
1/2 Cupful of Milk
1/4 Cupful of Butter
1 Egg
1 Teaspoon of Soda
1/2 Cupful of Raisins and Currants, mixed
Salt and Spice to taste
Stir the soda into the molasses, then add the beaten egg and milk, salt
and spice, and melted butter. Add the flour and, last of all, currants
and raisins, which have been sprinkled with flour. Steam two hours in a
tin pail set in a kettle of water and serve hot with sauce.
=Hasty Pudding=
Into a dish of boiling water (a double boiler is best) stir Indian
meal, very slowly. Let it cook for an hour. The water should be salted
a little. Turn this into a bowl. The next day, or when perfectly cold,
cut into slices and fry in pork fat or hot lard. This is served with
molasses.
=Baked Indian Pudding=
2 Quarts of Milk
1 Cupful of Yellow Cornmeal
1 Cupful of Molasses
1 Teaspoonful of Salt
Put one quart of the milk into an earthen puddingpot, and the other
quart of the milk into an agate dish, on the stove, to scald. Stir the
meal into the hot milk slowly, one handful at a time, until it
thickens. Remove from the stove and add molasses, pouring the mixture
into the cold milk. Bake six hours in a slow oven; serve warm with
cream. If properly cooked; it will be red and full of whey.
=Orange Pudding=
4 Oranges
3 Cupfuls of Milk
1 Cupful of Sugar
3 Eggs
2 Tablespoonfuls of Cornstarch
Pinch of Salt
Remove peel and seeds from the fruit and cut fine. Sprinkle over the
oranges half the sugar. Let stand for a few hours. Beat the yolks of
the eggs, add the rest of the sugar, cornstarch and salt, and stir into
the boiling milk. Pour this, when cooled, over the oranges and sugar.
Beat the whites of the eggs to a stiff froth and add two tablespoonfuls
of sugar. Spread this over the top and brown in the oven. To be eaten
cold.
=Plum Pudding=
Take ten or twelve Boston crackers, split them open and soak over night
in milk. Use a large pudding dish that will hold three or four quarts.
Put in a layer of crackers, a handful of raisins, two tablespoonfuls of
sugar, cinnamon and nutmeg, and a little butter on the crackers; repeat
this three times. Have a layer of crackers on the top. Make a custard
of three or four eggs, five is better, one cupful of sugar, a little
salt, and milk enough to fill the dish within two inches of the top.
Bake in a slow oven four or five hours. Let stand until cold, and it
will slip out whole. Serve with hot sauce.
=Queen's Pudding=
1 Pint of Bread
1 Quart of Milk
3 Eggs
1 Cupful of Sugar
1 Teaspoonful of Butter
1 Lemon
Soak one pint of bread in a quart of milk till soft. Beat together the
yolks of the eggs, sugar, butter, and the juice and rind of half a
lemon. Stir all together and bake until it rises, about an hour and a
half. When nearly cold, spread the top with jelly, and then the white
of the eggs, beaten stiff. Brown in the oven. To be eaten cold.
=Poor Man's Rice Pudding=
1 Quart of Milk
1 Small Cupful of Sugar
1/2 Cupful of Washed Rice (scant)
1 Piece of Butter, size of a Hickory Nut
1/2 Teaspoonful of Salt
1 Teaspoonful of Vanilla
Bake slowly for three hours; the success lies in the baking. If baked
right it will be creamy on top.
=Suet Pudding=
1 Cupful of Molasses
1 Cupful of Milk
1 Cupful of Chopped Suet
1 Cupful of Raisins
3 Cupfuls of Flour
1 Teaspoonful of Nutmeg
1 Teaspoonful of Soda
1 Teaspoonful of Salt
1 Teaspoonful of Clove
1 Teaspoonful of Cinnamon
Beat the soda into the molasses, add milk, salt and spices. Cover the
raisins and suet with some of the flour, stir all together. Steam three
hours in a tin pail, set in a kettle of boiling water. Serve hot with
cold sauce, made of one cupful of sugar and one-third cupful of butter,
creamed together. Grate a little nutmeg over the top.
=Tapioca Cream=
1 Quart of Milk
5 Tablespoonfuls of Tapioca
3 Eggs
1 Teaspoonful of Corn-starch
2/3 Cupful of Sugar
Pinch of Salt
Soak the tapioca in a little warm water for an hour. Put the milk on
the stove in a sauce pan. Add the sugar and salt to the beaten yolks of
the eggs. When the milk is scalded put in the soaked tapioca and when
boiling, stir in the eggs. Cook a few minutes and remove from fire.
Stir in the beaten whites and flavor. To be eaten cold.
* * * * * *
=SAUCES=
=Chocolate Sauce=
1 Tablespoonful of Butter
2 Tablespoonfuls of Cocoa
1 Cupful of Sugar
4 Tablespoonfuls of Boiling Water
Put the butter into an agate dish on the stove; when melted, stir in
the cocoa and sugar dry; add boiling water and stir until smooth. Add
vanilla to taste.
=Cold Sauce=
Cream together one-half cupful of butter and one and one-half cupfuls
of sugar. Grate a little nutmeg over the top.
=Cranberry Sauce=
Pick over and wash one quart of cranberries; cover with cold water and
cook until tender. Remove from the fire, rub through a colander and
sweeten to taste.
=Cream Mustard=
1/2 Cupful of Vinegar
1/2 Cupful of Sweet Cream
1 Egg
1 Teaspoonful of Salt
1 Tablespoonful of Mustard
Put the vinegar on the stove and let it come to a boil. Have the cream,
salt, mustard, and egg well beaten together, and pour the boiling
vinegar over them, then set the whole over boiling water and stir
constantly until it thickens. When cold, it is ready for use, and is
very nice.
=Egg Sauce, for Chocolate Pudding=
2 Cupfuls of Sugar
1 Egg
1 Cupful of Boiling Milk
Flavoring
Beat the egg and sugar together, and pour over it the boiling milk, and
flavor.
=Pudding Sauce=
1 Cupful of Sugar
1/2 Cupful of Butter
1 Pint of Water
3 Heaping Teaspoonfuls of Cornstarch
Flavoring
Cream together the butter and sugar. Wet the cornstarch with a little
water; stir it into the pint of boiling water and, when thickened, pour
it over the butter and sugar. Add the flavoring.
=Salad Dressing=
1/2 Cupful of Vinegar
1/2 Cupful of Water
1/2 Cupful of Milk
Piece of Butter size of a Walnut
1 Egg
2 Tablespoonfuls of Sugar
1 Tablespoonful of Flour
1 Tablespoonful of Mustard
1 Teaspoonful of Salt
Put the vinegar, water and butter on the stove, in an agate dish, to
boil. Mix together sugar, flour, mustard and salt, stir into the beaten
egg with the milk, and add to the boiling water and vinegar. Let boil
until it thickens. This is quickly and easily made, _very_ nice
and always a success.
=Sauce, for Graham Pudding=
1 Cupful of Sugar
1/2 Cupful of Butter
1 Egg
1 Lemon
1/2 Pint Boiling Water
Cream together the butter and sugar, add the well-beaten yolk of egg,
pour over this the boiling water, juice of lemon and well-beaten white
of egg.
* * * * * *
=SOUPS=
=Bean Porridge=
Pick over and wash two-thirds of a cupful of white beans. Put on the
back of the stove in cold water. Let these boil slowly, while the
dinner is cooking. When the boiled dinner has been taken up, put these
beans into the liquor in which the dinner was cooked. Boil one hour.
Wet three tablespoonfuls of flour with water, and stir in while
boiling, to thicken. Serve hot, adding a little milk, if you like.
=Connecticut Clam Chowder=
3 or 4 Slices of Salt Pork
3 Potatoes
2/3 Onion
1 Cupful of Tomatoes
3 Crackers
1 Teaspoonful of Parsley
25 Soft-shelled Clams
1 Quart of Water
Salt and Pepper
1 Cupful of Milk
Cut three or four slices of salt pork and fry in the bottom of a
kettle. Add the potatoes cut into dice, onion shaved, a cupful of
stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled
clams, and boiling water. Add salt and pepper to taste and cook till
the potatoes are tender. A little hot milk may be added just before
taking up.
=Massachusetts Clam Chowder=
3 Quarts of Clams
6 Medium-sized Potatoes
1 Small Onion
8 Boston Crackers
4 Slices of Salt Pork