The Worcester salt cook book

Clean and pick over clams and chop hard parts, keeping soft parts whole. Strain liquor. Try out salt pork, add onion and cook until light brown. Add potatoes, chopped clams, boil- ing water, salt and pepper. Cook -until potatoes are tender. Add re- maining clams and liquor, butter and milk and heat well. Top each serv- ing with halves of Boston crackers. « Black Bean Soup 1 pint black 1 tablespoon salt* beans 2 tablespoons Water butter 1 small onion 2 tablespoons 2 outside stalks flour celery, sliced 4 tablespoons Y¥, teaspoon dry lemon juice mustard 1 large lemon, Y, teaspoon sliced very thin pepper 2 hard-cooked eggs, sliced thin Cover beans with water and soak overnight. Next day drain beans, add two quarts of fresh water and bring to boil slowly. Cook onion until golden yellow in butter and add to beans. Add celery, leaves and all; mustard, salt* and pepper. Simmer until beans are soft, replenishing water as it boils off. It will require from three to four hours to cook ee a Nl beans. Rub through puree sieve. Melt two tablespoons butter, add flour, stir until smooth, then add puree a little at a time. Just before serving add lemon juice. Place a thin slice of hard cooked egg and one of lemon in each bowl before adding soup. « Cream Soup (*) 4 tablespoons been put butter or through a sieve, margarine or diced cooked 3 tablespoons flour vegetables 1% teaspoons salt* Dash of paprika 2 cups vegetable 2 cups milk pulp which has 2 cups water in which vege- tables were cooked or milk or a mixture of these Use a double boiler. Melt fat, add flour and seasonings and blend. Add milk, vegetable water and pulp. Cook 25 min., stirring constantly until ~ thickened. Canned or fresh vegetables such as asparagus, carrots, cauliflow- er, celery, corn, peas, potatoes, to- matoes, or mushrooms, or a mixture of any of these may be used in making cream of vegetable soups. « Corn Chowder (*) 2 slices salt pork, lpint boiling diced water 4small onions, 2 cups corn, minced fresh or canned Y% teaspoon soda 4 tomatoes, 1 quart hot milk peeled and 1 tablespoon diced flour 2 teaspoons salt* 1 tablespoon Y4 teaspoon butter or pepper margarine Fry pork in chowder kettle until light brown and crisp. Remove from the heat, add onions, potatoes, tomatoes, salt* and pepper. Cover with the boiling water and simmer until vege- tables are nearly tender. Add corn and cook 10 minutes longer. Add the soda and hot milk thickened with the flour and fat mixed together. Stir rapidly while adding milk and serve hot. 6 medium po- tatoes, cubed *Worcester Salt « Cream of Mushroom Soup Ys pound mush- 2 tablespoons rooms (or skin flour and stems 1 teaspoon salt* of % pound) 1 pint milk 2 tablespoons butter Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until ten- der. Make a sauce of the fat, flour, salt* and milk and add the water in which the mushroom caps, stems and skin were cooked. « Onion Soup Gratinée (D) 3 onions Pepper and salt* 3 tablespoons ¥g clove garlic butter (if desired) 3 pints beef 2 tablespoons stock chopped par- 3 tablespoons - sley Y%, loaf French bread Slice onions and put them into a stew- pan with butter. Stir and fry slowly until softened and slightly browned. Add beef stock, boil ten minutes, skim, season, and add parsley and garlic. Cut the bread into thin slices, dry in the over a few minutes. Pour soup into a low earthen casserole, put bread on top, sprinkle with grated cheese, and set in a very hot oven (450 deg. F. to 500 deg. F.) just long enough to brown the cheese. « Chicken Gumbo (D) lfowl (3 to 4 pounds) ¥ cup salt pork fat grated cheese lcup cream 2sprigs parsley 3 cups boiling