Farm and home cook book and housekeeper's assistant

This is a great southern picnic dish. Two kinds of meat are required — salt pork, and either beef or chicken, preferably chicken. Always allow half the quantity of salt pork to either chicken or beef. To 2 lbs meat add 1 lb pork and 3 qts water, and let boil 3 hours, then add 1 qt sliced potatoes, 1 qt butter beans, 3 onions, 1 qt tomatoes, 1 qt milk corn cut from the cobs, and season to taste with salt and cayenne pepper. Boil and stir frequently until the meat and vegetables are thoroughly done and the stew is of the consistency of thick cream. Serve with crisp soda crackers. For picnics this stew, in more generous quantities, is generally made over a gypsy fire in a large iron kettle, and the cook begins his preparations 10 or 12 hours before the stew is to be served. — [Mrs. H. L., Va. Mock Clam Chowder Put 5 or 6 slices of fat salt pork in a hot sauce pan and try them out thoroughly, then remove the crisp pieces of pork and add to the tried out fat 5 potatoes and 5 onions, chopped coarse with about V2 cup water, and let simmer % hour. Then add ll^ cups scalded milk, and pepper and salt to taste. Just before serving, drop in the crisp pieces of tried out salt pork, and serve with crisp saltine crackers. — [Mrs. C. J., Ct. Corn Chowder Fry 3 slices salt pork and 2 onions sliced thin, and when brown add 2 qts water. When this boils add % doz potatoes, peeled and sliced, and 1 qt qan of corn. Let boil about 20 minutes, then add 1 pt scalded sweet milk. Season to taste with salt and butter, and serve at once, with crisp crackers. — [B. H. K.. Me. Potato Chowder Fry until crisp 4 or 5 slices of salt pork, then slice in 3 onions, and when these are fried light brown, add 5 potatoes, sliced, with water to cover. Cover and cook till the potatoes are done. Just before serving add 1 pt hot milk, and serve with crisp crackers. — [Mrs. H. A. D., Mass. Egg Chowder Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 5 potatoes, sliced, and hot water to cover. When the potatoes are done, add 1 pt hot milk, and slice in 5 hard boiled eggs. Let boil up once, add a generous lump of butter, with salt and pepper to taste, and serve at once. — [F. L. R., Ct. In making vegetable soup, it is best to parboil any vegetables of strong taste, before adding them to the soup. — [A. G., Mass. Never pour cold water on beans that have once been heated or boiled, as that hardens the shells. — [B. B., Pa. Nice soups can be made from left-overs, such as meat gravy, potatoes, any vegetables and scraps of meat, by adding water and boiling together until well blended. — [A. G., Mass. Greasy soup is unpalatable and unwholesome. Before adding vegetables to the soup, let it get cold. The grease will rise to the top and harden, and can then be easily removed. — [A. G., Mass. [PASTE ADDITIONAL RECIPES HERE] Fish, Shell Fish and Crustaceans