The home cook book

Ladle the chicken soup over it. CLAM CHOWDER Fry in a pot five slices of fat pork till the fat is half drawn out. Take out the pork and chop it, adding two goodsized onions. Slice three potatoes and have at hand a quart of clams. In the fat that remains in the pot from the fried pork put a layer of clams with a seasoning of red peppers. On the clams put a layer of pork and onions, and then a layer of potatoes. Next put in a layer of crackers broken up. Repeat these layers in order till you have used up clams, pork, onions, and potatoes. Cover with water and stew an hour. Add a little milk and boil up before serving. Thicken with a little flour if it is needed. CLAM SOUP Have three dozen clams. Wash, scrub, and rinse the shells. Put them in a kettle. Add three-fourths of a cup of water. Cover and heat. Boil till the clams open. Set off the fire and pick out the shells. Cut the hard part from the clams, throw it away, and put the soft parts in a bowl. Add three cups of milk to the liquor of the clams, and stir in a tablespoon of butter blended with a tablespoon of flour. When the flour has slightly thickened the soup, drop in the soft part of the clams. Boil up, add salt, and also a dash of cayenne if your taste wishes, and serve hot. CLEAR SOUP Take two pounds of lean beef, cut in pieces. as big as the end of your thumb, free it from all fat, and pour over it two quarts of cold water. Let it slowly come to boil, set it back to simmer a few minutes, and again let it come to boil. Cool and boil up once more. Each time skim thoroughly. Have scraped a small carrot and two small onions. Stick eight cloves in the onions, and with the carrot drop in the soup. Let boil slowly, and add a teaspoon of celery seed, two blades of mace, and a few bits of parsley. When the onions are tender clear through, strain the soup through a bag. Put back in the kettle and stir in the well-beaten whites of two eggs. Boil until the eggs gather, stir in a teaspoon of burned sugar to give a delicate brown color, and strain till the soup is clear. Serve hot. CORN SOUP Chop fine one can of corn. Have one quart of milk cooking slowly and thickened with one tablespoon of flour stirred into two tablespoons of butter. Stir the chopped corn in the milk, boil up once, season to your taste with salt and pepper, and serve. CORN CREAM SOUP Take a large can of corn, empty the contents in the upper part of a double-boiler, mash with a pestle, and then add a quart of milk. Put hot water in the lower part of the doubleboiler and set the corn to cook. While it is coming to boil mince two onions, add a heaping tablespoon of butter and fry in a saucepan with two tablespoons of flour. When the flour and onions are cooked, stir them into the hot corn and let the whole cook for ten minutes. Pour through a sieve, add salt Vegetable Sieve and a dash of cayenne, and just before taking from the fire stir in two well-beaten eggs mixed wdth a little cold milk or cream so that the eggs will not string or separate in the soup. Pour in a tureen in which are croutons or bits of fried bread, and serve at once. CORNED-BEEF SOUP