The Institute cook book

Wash the rice; cook with the stock until tender; press through a sieve; add the pimientoes, likewise pressed through a sieve and the seasomngs. Bring to a boil; add the egg, beaten with the cream, and serve m bouillon cups with Imperial Sticks. n[illustration: Soups Planned for a Family of Four] CLAM CHOWDER ½ peck of clams in shell 1 quart hot milk 3 potatoes 6 rolled crackers ¼ pound bacon 1 tablespoon chopped parsley 1 tablespoon chopped onion V2 teaspoon salt V2 saltspoon pepper Wash the clams and place them over the fire in a large covered kettle, with sufficient water to keep the under ones from burning. When the shells at the top have opened, remove all the clams, and when cool enough to handle take them from the shells. Remove the skins and cut into small pieces, leaving the soft part whole. Let the liquor settle; then pour off the top, being careful not to take any of the sediment. Cut the potatoes into small dice and parboil them, pouring off the water afterward. Cut the bacon in very thin slices and fry. Remove the bacon and fry the onion in the bacon fat and strain. Then boil bacon, onions and potatoes together imtil the potatoes are tender Use just enough boiling water to cover them, and drain when done. Reheat the clams and their liquor; add the hot milk, seasoning, rolled crackers, bacon, onion and potatoes; let all simmer together for five minutes; add the parsley and serve. CORN CHOWDER 1 ounce salt pork 1 cup boiling water 2 potatoes 1 pint can com 1 smaU onion 1 pint hot milk Salt and pepper Pare and slice the potatoes and onion. Cut the pork into small dice and put over the fire, cooking imtil crisp and brown; then add the potatoes, onion and boihng water. Boil for one half hour; add the hot milk, corn and seasoning; bring all to a boil and serve. TO SERVE WITH SOUP Croutons Cut bread into half -inch shoes; remove the crusts and cut into cubes; put in shallow pans and brown in the oven. Buttering the bread will improve the flavor and insure quick browning. [illustration: Soups Planned for a Family of Four]r Pulled Bread Place a loaf of baker's bread in a baking pan and cover it witL a tin plate. Let it remain in a moderate oven about twenty minutes, or until heated through; then with a fork remove the crust and tear the soft part into large ragged pieces. Spread these pieces in a pan and place them in a hot oven until crisp and brown. This is the bread frequently recommended for dyspeptics, but is delicious served in the place of crackers. Imperial Sticks Cut stale bread into one-third-inch slices and remove the crusts. Spread both sides thinly with butter; cut into narrow strips and brown in a quick oven. Serve with soup in place of croutons or crackers. [illustration: Soups Planned for a Family of Four]a . ^s^j*imeaun>'«XK»?3!3C--^'^;'7V<^~# m o[illustration: Soups Planned for a Family of Four]r [illustration: Soups Planned for a Family of Four]O [illustration: Soups Planned for a Family of Four]r 4-5