A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

CLAM CHOWDER. Chop up two dozen clams, four potatoes cut up in small squares; keep in water until wanted. Fry brown half pound larding pork and one large onion, then add half the clams, one pint of cracker, salt half can of tomatoes, a little red pepper and the potatoes, add enough water and boil three hours ; should it become too thick, add more water. Don't stir the chowder until ready for seasoning. Serve hot with a little celery. BREAD SOUP. Brown a few onions and carrots in a tablespoon of butter, add enough water, then a cupful bread crust, boil up, pass through strainer, season with salt, parsley and pepper, finish with an egg. POTATO SOUP. Cook soft six large potatoes, pass through the strainer, add a tablespoonful of butter, salt, pepper, spoonful of flour, one and a half quarts of soup stock or water, boil until smooth. RICE SOUP, with Apples. Ten ounces of rice, cook until soft in four quarts of water, add a little cinnamon ; when soft, pass through a strainer ; six good sized apples cooked to a pulp and pass through strainer, add a little salt, sugar and butter and serve MILK SOUP, with Sago. Boil two quarts of sweet milk with a little cinnamon and lemon peel, add, stirring quickly, six ounces of sago, boil for twenty minutes, slowly adding sugar and salt. [33] MILK SOUP, with Dumplings. Boil half pint of milk for each person, add salt and any kind of dumpling out of bread, suet or rice. WINE SOUP. Boil one pint of wine, the same of water, a little cin- namon and lemon peel, a few cloves and last a cupful of bread crumbs brown and rolled. SAGO SOUP, with Wine. Set on the fire three ounces of sago, half pint ot water, boil until clear, add a little lemon peel, cinnamon, one pint of wine, six ounces of sugar and thicken, after re- moving from fire with the yelks of four eggs. STRAWBERRY SOUP. Cook with three quarts, ot water, three pounds of strawberries, adding cinnamon and lemon peel ; when soft, pass through a strainer. To one pint of pulp add three-quarters of a pint of sugar; when boiling, add half pound of berries, let them boil up, take out and strain, lay berries in tureen, add to the pulp one pint of red wine, thicken with one ounce of corn starch and serve with sponge cake. RED CURRANT SOUP. One and one-half pounds of red currents with three- quarters of a pound of sugar, a little lemon peel, pass through strainer, then thicken with sponge cake, crumbs or starch, add sugar, cinnamon, lemon peel, thicken with yelks of four eggs. Serve with lady fingers. FRENCH PRUNE SOUP. Stew a pound of French prunes in a quart of water; when soft, pass through a strainer, add half pound sugar, some cinnamon, thicken with bread crumbs, add one glass of wine, boil up. Nice for invalids. CALIFORNIA APRICOT SOUP. Stew until soft one can of apricots, pass through a sieve, enough sugar to sweeten, a little corn starch, one glass of white wine, a little water, add a little orange peel. [34] APPLE SOUP. Nine peeled apples, stew with water and a few bread crumbs, pass through strainer, add sugar, cinnamon, lemon peel, yelks of four eggs. Serve with cake. COLD FRUIT DISHES. STRAWBERRIES. One quart of berries, pick out the large ones, the small ones stir with four ounces of sugar and pass through the strainer, add one glass of white wine, lay large berries in a glass dish and pour over them the sauce. Serve with cake. ORANGES, with. Cake Croutons. Peel two or three oranges, cut in slices and sprinkle sugar over them, melt eight ounces of sugar, the grated rind of one orange in half pint of water, a quarter of pint oi wine, the juice of one lemon and of two oranges, let boil up; when cold, pour over the slices, take lady fingers, dip them in water frosting and lay them on small dishes and some of the above around lady fingers. PINE APPLE— cold.