My mother's cook book

Clam Cho-wder. — For this is required, fifty hard clams, twenty-five soft clams, three Bermuda onions, one fourth pound of pork, six potatoes, four pilot biscuits, one tablespoonful of chopped parsley, one dessert spoonful of chopped thyme, one fourth of a quart can of tomatoes, one dessert spoonful of salt, one dessert spoonful of pepper, one-half wineglassful of Worcestershire sauce, two ounces of butter. Begin by melting the butter in a frying pan, and put into the same when hot, the pork and the onion cut into very small pieces, and fry to a light brown. Put this preparation into a saucepan with the potatoes boiled and mashed, and add the pilot biscuits which must have been previously soaked in cold water. The chopped parsley, thyme and tomatoes should then be put in, also the clams, Worcestershire sauce, pepper and salt, and the whole now cooked for thirty minutes slowly. SOUPS. Note.— When soft clams are not available the number may be made up with the ordinary hard clam, and if these should be large. It might be better to chop them, not too fine. When pilot biscuits are not to be obtained, hard crackers may be substituted. Clam Soup.— Procure: one quart of clams, one pint of milk, three ounces of butter, one grain of cayenne, one-half teaspoonful of salt, one-half teaspoonful of pepper, one ounce of flour. The clams must first be strained and the liquor reduced by taking one third of its quantity and adding to It two thirds of water and the liquid so produced brought to the boiling point. Melt then the butter in a separate saucepan, add to it the flour, then the milk, and stir the mixture until it boils. Add now the pepper, salt, cayenne and clams, which should be cut into pieces, and pour over this the boiling liquor, allowing all to cool, until the pieces of clam are tender, probably ten minutes, and serve hot. Stewed Terrapin.— For this there will be required; one terrapin, seven ounces of butter, one and one half ounces of fiour, one gill of cream, one-half pint of madeira wine, one grain of cayenne, one-half saltspoonful of salt, and an equal quantity of pepper. Begin by throwing the terrapin into boiling water, and boiling it until the claws will draw out. This will take from thirty to forty-five minutes. The shell should now be drawn asunder, which may be readily accomplished by inserting the fingers at the aperture of the neck. Pick out then the meat, exercising caution not to break the bladder, the gall, or the sand bags, which are of course, to be considered as refuse. FRICASSEE OF OYSTER. Meit the butter now in a saucepan, add the flour and cream, which must be very sweet, as it is so apt to curdle, stir carefully until it boils, when the pepper, salt and cayenne should be thrown in together with the meat from the terrapin. Cook this now for ten minutes, then draw it from the fire, and add the madeira and eggs, if the terrapin have furnished any. Serve immediately. Stewed Terrapin à la Superieure.-For this there will be .required: two terrapin, one-half pound of butter, yolks of four hard-boiled eggs, two teaspoonfuls of flour, one and one-half gills of cream, two wineglassfuls of sherry, one saltspoonful of salt, and as much pepper. Boil and open the terrapin, as directed in the preceding recipe. Put the butter into a bowl and beat it to a cream with the back of a wooden spoon. Add to this the yolks of the eggs, and beat both until thoroughly mixed, when the flour should be introduced by degrees, and the whole brought slowly to the boiling point. Take , then the pieces of meat from the two terrapin, the pepper and salt, and put all with the butter, eggs, and flour previously prepared and boil the whole slowly for three quarters of an hour.