Cooking for profit

Note. — Soft shell clams on account of their large size and open shape when cooked as above make a large and plen- tiful dish, and a very popular one. Onethird as many are sufficient for an ordinary breakfast dish for one person. The lard required is not all used but allowance has to be made for the damage as, after two or three fryings the lard remaining is unfit for further use. 343— Scallops. The small, soft, white shellfish bearing this name may be cooked in all the same ways as oysters and clams, but is generally preferred breaded and fried. 344— Clam Chowder— Coney Island Style. The clam chowder so popular in the restaurants as a lunch dish is more of a stew than a soup, being thick with clams and potatoes; a large plate of it makes a hearty meal for a person. It is consequently unsuitable to serve as soup at hotel dinners. The Coney Island chowder contains tomatoes and herb seasonings. Take 1 quart of clams and their liquor — or a large can. 1 quart soup stock (or water). 1 quart raw potatoes cut in pieces, 1 large onion. Butter size of an egg. A slice of ham — or knuckle bone 1 pint tomatoes chopped. 1 teaspoon mixed thyme and savory. 6 cloves, 1 bay leaf, parsley. 1 teaspoon each black pepper and salt. The different articles should be made ready separately and placed conveniently for use. Have the clams scalded and then cut in pieces and the liquor saved. Cut the potatoes in large squares and slice the onions. An hour before dinner put the butter and ham in a saucepan together, and the onions on top and set over the fire. Put the cloves inside of a little bunch of parsley and tie it and the bayleaf together and throw in on top of the onions, and also the powdered or minced thyme and savory, and put on the lid, and let stew slowly. In about 15 or 20 minutes or before the ham and onions begin to brown put into the same saucepan the quart of soup stock, the clam liquor and potatoes, tomatoes, pepper and salt and let cook until the potatoes are done, then put in the cut clams. take out the bouquet and piece of ham, let boil up once with the clams in. It is expected that the potatoes will sufficiently thicken this chowder without the use of fiour but they should not be allowed to boil so much as to disappear altogether. Cost of material — clams 40, soup stock 4, potatoes and onion 2, butter 4 ham 2, tomatoes 5, seasonings 2, 59 cents for 3 quarts or 20 cents per quart or 5c per ordinary plate of -J pint. The first-class restaurant price per pint plate or bowl with table extras added is 25c. 345— Clam Chowder— Boston Style. This is what is called the old-fashioned sort, having no tomatoes in it. Make the same as the foregoing but leave out the cloves, the bayleaf and the tomatoes, and put in a pint of milk instead and a handful of broken crackers. 346— Baked Clam Chowder— HoteJ Side Dish. 1 cupful clams. 1 cup of the clam liquor. 1 cup salt pork cut in dice. 2 cups sliced raw potatoes. 1 small onion. 1 teaspoon mixed salt and pepper, 1 cup milk. •J cup crushed crackers. A deep pan or crock that holds 2 quarts is needed to cook this without boiling over.