Clam Soup {Philadelphia), — Chop up twenty-five small clams, and put them into a colander to drain ; peel three potatoes, chop them rather fine, and put them to boil in a double kettle, with one quart of milk ; that is to say, stand the vessel containing the milk and the potatoes in a sauce- pan full of water, after the fashion of a bain-marie, and let them boil for a quarter of an hour. Meantime rub to a cream a small teacupful of butter with two large table- spoonfuls of flour ; stir it into the milk, and let it simmer for eight minutes. To this add one tablespoonf ul of chopped parsley, salt and pepper to taste, and after three minutes add the clams strained from all their liquor ; let the soup boil up once quickly, and serve hot. Cockie-leekie. — Boil a fowl in three pints of light -coloured stock. When done, cut the fowl in pieces and let these be kept in reserve between two plates to prevent them from becoming dried up. Next add to the broth which the fowl has been boiled in a dozen leeks cut into inch lengths : then add the pieces of fowl, a few stewed prunes, pepper and salt. Comish Porridge. — Boil a large onion till soft, thicken a bowl of water with flour, add salt, pour the thickened water over the onions and let all boil up again and serve hot. Cottage Soup. — Time four hours. 2 oz. of dripping, ^ lb. of any solid fresh meat in dice 1 inch square, \ lb. of onions, I lb. turnips, 2 lbs. leeks, 3 oz. celery, | lb. rice, 1 teaspoon- 90 THE housewife's REFEREE fill of salt, |oz. brown sugar, 6 qts. of water✪ Cottage Soup. Put the meat, sugar, dripping, and onions into an iron saucepan, stir them till lightly browned, add turnips, celery, and leeks. Stir ten minutes. Mix well with one quart of cold water and rice, add five quarts of hot water, and salt to your taste, stir occasionally till it boils. If to be kept, stir gently till the soup is nearly cold ; let it simmer three hours. Crab Soup. — Take two tablespoonfuls of flour, and fry it in lard till the flour is well browned. Add a chopped onion, a chopped potato, thyme, parsley, salt, and red pepper. Fry these for a few minutes, put in eight crabs scalded and cleaned, add three pints of boiling water and boil the whole for half an hour. When ready to serve, rub a tablespoonful of powdered sassafras leaves to a paste in a spoonful of butter✪ Crab Soup. Stir this in the soup until well mixed, then pour in tureen and serve with rice. Crayfish Soup. — Boil three dozen crayfish with one glass of sherry and a little stock. When cooked strain their liquor to a sauce made of a carrot, onion, celery, four shallots, bay- leaf, thyme, and parsley, fried in a stewpan with a piece of butter till browned, adding six ounces of flour ; mix well. Moisten with three pints of good stock, stir over a fire, and when it boils let it simmer gently for half an hour. Pick the tails from the shells and clear all the pith from the bodies without breaking them and put this aside. Pound shells, pith and claws, add this to the sauce, rub through a tammy and pour the soup into a small soup pot. Fill the body of the shells with force-meat and bake on a baking sheet in a hot oven for six minutes. Make the soup hot, skim it, season with cayenne, lemon juice, a few drops of anchovy, one glass of sauterne, and pour it into the tureen with the tails and bodies of the crayfish and serve very hot.

AI-modernized reading of the original text

Clam Soup {Philadelphia), — Chop up twenty-five small clams, and put them into a colander to drain ; peel three potatoes, chop them rather fine, and put them to boil in a double kettle, with one quart of milk ; that is to say, stand the vessel containing the milk and the potatoes in a saucepan full of water, after the fashion of a bain-marie, and let them boil for a quarter of an hour. Meantime rub to a cream a small teacupful of butter with two large tablespoonfuls of flour ; stir it into the milk, and let it simmer for eight minutes. To this add one tablespoonf ul of chopped parsley, salt and pepper to taste, and after three minutes add the clams strained from all their liquor ; let the soup boil up once quickly, and serve hot. Cock-a-leekie. — Boil a fowl in three pints of light -coloured stock. When done, cut the fowl in pieces and let these be kept in reserve between two plates to prevent them from becoming dried up. Next add to the broth which the fowl has been boiled in a dozen leeks cut into inch lengths : then add the pieces of fowl, a few stewed prunes, pepper and salt. Cornish Porridge. — Boil a large onion till soft, thicken a bowl of water with flour, add salt, pour the thickened water over the onions and let all boil up again and serve hot. Cottage Soup. — Time four hours. 2 oz. of dripping, ^ lb. of any solid fresh meat in dice 1 inch square, \ lb. of onions, I lb. turnips, 2 lbs. leeks, 3 oz. celery, | lb. rice, 1 teaspoon- THE housewife's REFEREE fill of salt, |oz. brown sugar, 6 qts. of water. Put the meat, sugar, dripping, and onions into an iron saucepan, stir them till lightly browned, add turnips, celery, and leeks. Stir ten minutes. Mix well with one quart of cold water and rice, add five quarts of hot water, and salt to your taste, stir occasionally till it boils. If to be kept, stir gently till the soup is nearly cold ; let it simmer three hours. Crab Soup. — Take two tablespoonfuls of flour, and fry it in lard till the flour is well browned. Add a chopped onion, a chopped potato, thyme, parsley, salt, and red pepper. Fry these for a few minutes, put in eight crabs scalded and cleaned, add three pints of boiling water and boil the whole for half an hour. When ready to serve, rub a tablespoonful of powdered sassafras leaves to a paste in a spoonful of butter. Stir this in the soup until well mixed, then pour in tureen and serve with rice. Crayfish Soup. — Boil three dozen crayfish with one glass of sherry and a little stock. When cooked strain their liquor to a sauce made of a carrot, onion, celery, four shallots, bayleaf, thyme, and parsley, fried in a stewpan with a piece of butter till browned, adding six ounces of flour ; mix well. Moisten with three pints of good stock, stir over a fire, and when it boils let it simmer gently for half an hour. Pick the tails from the shells and clear all the pith from the bodies without breaking them and put this aside. Pound shells, pith and claws, add this to the sauce, rub through a tammy and pour the soup into a small soup pot. Fill the body of the shells with force-meat and bake on a baking sheet in a hot oven for six minutes. Make the soup hot, skim it, season with cayenne, lemon juice, a few drops of anchovy, one glass of sauterne, and pour it into the tureen with the tails and bodies of the crayfish and serve very hot.

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