Efficiency in home-making and first-aid to good cooking

1 large potato. 8 clams. 1 large onion. About a quart of water. Cut pork into dice, fry light brown ; chop the onion ; cut potato in dice, chop the clams, slice the tomato, or use same amount of canned tomatoes ; add vegetables and clams with their liquor to the browned pork, add the water, or part water, and part white stock if wanted extra nice. White stock can be made by boiling veal knuckle •or bones from chicken or turkey, as for soup. CLAM BOUILLON. 1 dozen clams. iJ/> pints cold water. Scrub off the clams ; pour over them plenty of boiling water ; let stand until they begin to open ; slip small knife in the opening and cut muscle to separate shell ; scrape out clams; drain from juice and chop fine; add juice and cold water, slowly bring to a boil, simmer few minutes, add bit of salt if needed. Serve hot with bread or crackers. Nice for the sick. CLAM BISQUE. 1 dozen clams. 8 tablespoons flour. 2 cups cold water. 1 egg may be added if 1 quart milk. preferred. 2 tablespoons butter. Scrub off the clam shells, pour over them boiling water, let stand in the water until they begin to open, take out quickly so as not to lose the juice, run a small knife in the opening to cut the muscles that hold the sides of the shells together. Scrape the clams out, remove the clams from the juice and chop fine, add the First Aid to Good Cooking 117 juice and the cold water to the clams, slowly bring to a boil ; simmer a few minutes ; skim ; add the flour rubbed smooth in a little cold water; cook thoroughly; pour in the heated milk, add the butter, a dash of red pepper, and serve hot. The heated milk should not be added until a few minutes before serving, as it is apt to curdle. Add the beaten egg after taking from stove, or it may be left out. BEAN TOMATO SOUP. 3 cups cold baked beans il/2 cups stewed tomatoes. or stewed beans. 2 tablespoons butter. 3 pints water. 2 tablespoons flour. 2 slices onion. Salt. Pepper. Simmer beans, water, onion and tomatoes together for 30 minutes. Rub through a sieve, add salt and pepper to taste, bind with the butter and flour cooked together, serve very hot. CORN CHOWDER. y2 can corn. y2 onion sliced. il/2 cups of potatoes cut 2 cups scalded milk. in yi inch slices. A few crackers. }i tablespoon snowdrift. il/2 tablespoons butter. Salt and pepper. Brown onion in hot snowdrift, stirring to prevent burning. Boil the potatoes in small amount of water until tender then add to onion with two cups of the potato water or boiling water, add heated milk and corn, bring to boiling point, add salt, pepper, butter and crackers moistened in cold milk. Serve hot. CHICKEN OR TURKEY SOUP. Take bones and scraps that are left from a roasted turkey or chicken, put over the fire in cold water, slowly bring to a boil, stand where it will cook slowly for 3 or u8 First Aid to Good Cooking 4 hours ; set away to cool ; remove the cake of fat from the top, strain, add two tablespoons of rice, salt to taste, boil until the rice is thoroughly cooked. Serve hot. A little celery may be added if preferred. LAMB BROTH. 3 or 3/^ pounds of lamb 3 pints cold water. from the neck. 3^ teaspoon salt.