The galley guide

Cook the salt pork and onion in a kettle slowly for 10 min. Add the fish and enough cold water to cover and cook for 20 min., then add potatoes, salt and pepper and cook 20 min. longer. Mix butter and flour and stir in the milk slowly, then add mix- ture to chowder and stir. Dip the crackers in cold water and add to chowder, then cover for 5 min., take off the fire and serve. 805 — Oyster Stew. Cook 1 qt. of oysters in their own liquid until the soft part is plump and the edges begin to curl, skimming off the gurry which rises to the surface of the liquid. Heat 1 qt. of milk to the boiling point, but do not boil, and add to it iy2 teaspoons salt and *4 teaspoon paprika and 2 tablespoons butter. Mix with oysters and serve. 806 — Cream Com Soup. (For Cream Pea Soup, see Recipe 923.) Mash up 1 can of corn and place in kettle with y2 onion chopped fine and 2 cups boiling water. After cooking slowly 20 min. pour through a strainer, forcing through the meshes all the corn possible with a potato masher. Add 2 cups hot milk, 1 teaspoon salt and 34 teaspoon paprika. Add 1 tablespoon butter, 2 tablespoons flour mixed together with just enough hot milk to pour. Heat again and serve. 807 — Cauliflower Soup. Cook 1 cauliflower as directed in Recipe No. 946. Use 3 cups of the water in which the cauliflower has been boiled to which add y2 teaspoon onion juice, 1 cup hot milk, stir and then thicken with 1 tablespoon butter and 2 tablespoons flour mixed together. Add 34 teaspoon pepper and taste before adding salt. Probably no salt will be needed. 808 — Salmon Bisque. Pick the contents of 1 can salmon into small flakes and place in saucepan with 1 slice of onion and 2 cups water. Bring to a boil and allow water to simmer for 15 min., then remove onion. Heat 2 cups of milk almost to boiling point and thicken milk with 1 tablespoon butter and 2 tablespoons flour mixed together, adding 1 teaspoon salt and y teaspoon pepper when well stirred. Mix with salmon and serve. 809 — Tomato Soup. Put 1 slice of onion in 1 qt. milk and heat almost to boiling point. Remove onion and thicken milk with 4 tablespoons flour diluted in enough cold water to pour. Cook 20 min., stirring to make smooth and to prevent scorching. Cook separately y2 can (quart size) tomatoes with 2 teaspoons sugar for 15 min., then add y teaspoon soda, stir well and force tomatoes through a strainer with a potato masher into the thickened milk ; add y$ cup butter, 1 teaspoon salt and y teaspoon pepper, stir well and serve. 810 — Soup Stock. Soup made from “stock” which consists of left¬ over bits of meat, gravy and vegetables, chop bones, chicken bones, in fact almost anything, is the most economical and nutritious soup that can be served. Unfortunately, however, on account of the length of time the stock must cook it is not practical to prepare on small vessels unless equipped with a coal stove in which a permanent fire is kept. Provisions must be made to lash the stock pot to the stove rail on a part of the stove which is not very hot so that the stock will simmer for hours.