Miss Parloa's kitchen companion

Cut the pork in thin slices, and fry slowly for ten minutes. Add the sliced onion to the pork, and cook on a hotter part of the stove for ten minutes, stirring frequently. The onions should be tender, but not browned, at the end of the ten minutes. Turn the pork and onions into a stew-pan, and add to them the clam juice and water, the potatoes, tomatoes, and the celery, if that is to be used. Cook for thirty minutes ; then add the seasoning and chopped clams, and cook ten minutes longer. Taste, to be sure that there is seasoning enough; and if no seasoning be required, serve the chowder. This is a very savory dish. When it is served in a dinner, it is well to have the meat or fish in the next course simple and light. *Clam Soup. These are the ingredients : a quart of clams, a quart of milk, a pint of water, three table-spoonfuls of butter, three of flour, four of cracker crumbs, and small quantities of salt and pepper, for seasoning. Separate the heads from the clams, and put them on to simmer for half an hour in the pint of water. Chop the soft part of the clams, and put aside temporarily. Bub the butter and flour together, and stir in the water in which the heads of the clams are boiling ; then add the milk, salt, and pepper, and after allowing the soup to boil up once, strain it upon the chopped clams. Keturn it to the fire, and boil for three minutes ; and after adding the cracker crumbs, serve. Wadsworth Clam Soup. Use twenty-five clams, three pints of cold water, one table-spoonful of butter, one of flour, half a pint of cream, half a pint of milk, the yolks of four eggs, onefourth of a teaspoonful of white pepper, and about a teaspoonful and a half of salt. Wash the clams, and then chop them. Put them in a stew-pan with the cold water, and let them simmer for three hours. At the end of that time rub the flour and butter together, and stir the mixture into the boiling clams. Cook for five minutes. Put the milk on to heat in the double-boiler. Strain the clam liquor into the milk, and add the salt and pepper. Beat the yolks of the eggs well, and add the cold cream to them. Stir this into the mixture in the double-boiler, and cook for two minutes, stirring all the while. Serve at once. Cream of Clams. Use about fifty large, soft clams, half a cupful of butter, three pints of milk, one pint of cream, four tablespoonfuls of flour, one slice of onion, a slight grating of nutmeg, and salt and pepper to suit the taste. After washing the clams, put them into a stew-pan, covering it closely, and simmer for three minutes ; then strain off the liquor and put it aside. Pound the clams in a mortar or a wooden bowl, and rub through a sieve as much of the mass as possible. Add to it the liquor. Put the milk and onion on the stove in a doubleboiler. Rub the butter and flour to a cream, and add four table-spoonfuls of the hot milk. Stir this mixture into the boiling milk, and after skimming out the onion, add the nutmeg, salt, "and pepper. Cook for five min- utes ; then add the pint of cream and the sifted clams and clam liquor, and cook five minutes more. Serve without delay. Bisque of Clams.