The bride's cook book

Brown salt pork and onions together. Clean and pick clams, reserving the liquor, and chopping the hard part fine. Cook potatoes, carrots, and celery in boiling salted water (1 quart) until almost done. Add clam liquor, salt pork, onions, chopped hard part of clams and tomatoes. For last three minutes of cooking add soft part of clams; season with salt and pepper. Add oleomargarine just before serving. CREAM OF TOMATO SOUP 1 Quart Fresh or Canned Tomatoes Pinch of Soda 3 Tablespoons Butter 1 Quart iVIilk 3 Tablespoons Cornstarch Salt and Pepper to Taste Make a sauce of the butter, cornstarch and milk, and season well. Heat the tomatoes and strain, adding a bit of soda. When both sauce and tomatoes are very hot, pour the tomatoes into the white sauce and serve quickly. Serve with croutons. OYSTER SOUP 1 Dozen Oysters 1 Rounded Teaspoon Butter 1 Cup Milk 5/2 Teaspoon Cornstarch Salt to Taste Drain the oysters and chop very fine. Put back in the liquor and let. them boil up three times, skimming each time. When done, strain, and to the liquor add the milk, in which the cornstarch has been cooked. Just before serving add the butter. Clam soup may be made in the same way. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. CUTS OF MEAT AND THEIR USES MUTTON Every housekeeper — in fact everyone who has marketing to do — should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the locations of these cuts. BEEF Head — Not used for food. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts. First Chuck. For Roasts. First Cut of Ribs. For Roasts. Middle Cut of Ribs. For Roasts. Back Ribs. For Roasts. Plate (no bones). Stews, Soups, Corned Beef. Brown Stews, Soups, Stews, Brisket. Stews, Soups, Corning. Butt-End Brisket. Corning. Bolar (no bones). Corning, Cheap Roasts. Bony end of Shoulder. For Soups. Shin. For Soups. Loin (including Tenderloin and Sirloin). For Roasts and Steaks. (A choice selection.) Flank or Skirt. Rolled Steaks, Braising, Boiling, Corned Beef. Rump. Roasts and Steaks. (This should be cut across the grain.) Veiny Piece. For Stews and Soups. Round. Stews, Beef Tea, poorer Steak. Leg. Soups and Stews. Tail. _"or Soups. Pin Bone. For Roasts. The bones, gristle, tendons and other gelatinous portions are good for soup stock. Shoulder. For Boiling. Breast. Roast, Stews and Chops. Loin. Best end for Roasts, Chops. Best end for Cutlets, Stews, Neck. Pies. Neck. Head. Loin. Leg. For Stewing- Pieces. Not used. For Roasts, Chops. For Roasts, Boiling. BROILING The rules for roasting meat apply to broiling except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about four minutes. Season after it is cooked. FRYING