Clean oysters by pouring over them one cup cold water in colander. Lift each one carefully to see there are no pieces of shells; reserve the liquor. Cut salt pork in small pieces and try out. Add onion and fry five minutes. Strain fat into stewpan. Parboil pota- toes five minutes in boiling water to cover, drain, and add potatoes to fat. Pour over the oyster liquor that has been boiled and skimmed. Should there not be as much as two cups, add enough water to make the amount. Cook ten minutes or until potatoes are soft. CHOWDERS. 53 Add oysters, and as soon as they are plump and edges curled, add the scalded milk, butter, salt, pepper (to taste") , and crackers split and soaked in a little cold milk to moisten them. Fish Chowder. 31/^ pounds cod or haddock. 11^-inch cube salt pork. 4 cups potatoes cut in V4- 1 tablespoon salt. inch slices. i/i teaspoon pepper. 1 onion, sliced. 4 tablespoons butter. 4 cups scalded milk. 8 common crackers, soaked in cold milk to moisten✪ Fish Chowder. Have fish skinned, leaving on hear", and tail. Cut off head and tail, and remove fish from backbone, and cut fish in nice pieces about two inches in size, and set aside. Put on in saucepan the bones, head and tail, with two and a half cups of water, and simmer for about thirty minutes. Cut pork into small, thin pieces, and try out in frying-pan ; in the fat of the pork put slices of onion and cook for five minutes, but do not let them brown. Strain fat into saucepan. Parboil the potatoes for five minutes, drain and turn into saucepan with onion and pork fat, then add two cups of boiling water, and cook for five minutes. Add liquor drained from bones with the pieces of fish ; cover and simmer twelve or fifteen minutes; add scalded milk, butter, salt, pepper and a dash of cayenne, and the crackers split and moist- ened in the cold milk. Chowder k la Creole. This chowder can be made from the above recipe, asing three cups of strained tomatoes✪ Chowder à la Creole instead of the milk. 54 SCIENTIFIC COOKING. Clam Chowder. 1 quart clams. V^ teaspoon pepper. 4 cups potatoes, cut in 4 cups scalded milk, i^-inch dice. 4 tablespoons butter. 1 sliced onion. 8 crackers. 1 tablespoon salt IVj inch cube salt pork✪ Clam Chowder cut in thin slices. Clean and pick over clams; wash with cup of cold water; drain, reseiwe liquor, heat to boiling-point, and strain. Remove the hard part of the clam and chop it very fine. Cut piork in thin, small pieces, and try out in frying-p«an. Cook onion in pork fat for five minutes, and strain into saucepan. Parboil the pota- toes for not longer than three or four minutes, drain and put layer in saucepan. Add the choppyed clams, sprinkle with salt and pepper, and dredge with flour, using two or three tablespoonfuk. Add remaining potatoes, dredge again, sprinkle with salt and pepper, and add two and a half cups of boiling water. Cook ten minutes; add milk, soft part of the clams and the butter. Boil two minutes, add the crackers split and moistened. Reheat the water from the clams, to boiling- point, thicken with tablespoon each of butter and flour cooked together, and add to chowder just before serving. ing. GARNISHES FOR SOUPS. 55 CHAPTER VII. GARNISHES FOR SOUPS. Force=meat Balls.

AI-modernized reading of the original text

Clean oysters by pouring over them one cup cold water in colander. Lift each one carefully to see there are no pieces of shells; reserve the liquor. Cut salt pork in small pieces and try out. Add onion and fry five minutes. Strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover, drain, and add potatoes to fat. Pour over the oyster liquor that has been boiled and skimmed. Should there not be as much as two cups, add enough water to make the amount. Cook ten minutes or until potatoes are soft. CHOWDERS. 53 Add oysters, and as soon as they are plump and edges curled, add the scalded milk, butter, salt, pepper (to taste), and crackers split and soaked in a little cold milk to moisten them. Fish Chowder. 31/^ pounds cod or haddock. 11^-inch cube salt pork. 4 cups potatoes cut in V4- 1 tablespoon salt. inch slices. i/i teaspoon pepper. 1 onion, sliced. 4 tablespoons butter. 4 cups scalded milk. 8 common crackers, soaked in cold milk to moisten. Have fish skinned, leaving on head and tail. Cut off head and tail, and remove fish from backbone, and cut fish in nice pieces about two inches in size, and set aside. Put on in saucepan the bones, head and tail, with two and a half cups of water, and simmer for about thirty minutes. Cut pork into small, thin pieces, and try out in frying-pan ; in the fat of the pork put slices of onion and cook for five minutes, but do not let them brown. Strain fat into saucepan. Parboil the potatoes for five minutes, drain and turn into saucepan with onion and pork fat, then add two cups of boiling water, and cook for five minutes. Add liquor drained from bones with the pieces of fish ; cover and simmer twelve or fifteen minutes; add scalded milk, butter, salt, pepper and a dash of cayenne, and the crackers split and moistened in the cold milk. Chowder k la Creole. This chowder can be made from the above recipe, using three cups of strained tomatoes instead of the milk. Clam Chowder. 1 quart clams. V^ teaspoon pepper. 4 cups potatoes, cut in 4 cups scalded milk, i^-inch dice. 4 tablespoons butter. 1 sliced onion. 8 crackers. 1 tablespoon salt IVj inch cube salt pork cut in thin slices. Clean and pick over clams; wash with cup of cold water; drain, reserve liquor, heat to boiling-point, and strain. Remove the hard part of the clam and chop it very fine. Cut piork in thin, small pieces, and try out in frying-pan. Cook onion in pork fat for five minutes, and strain into saucepan. Parboil the potatoes for not longer than three or four minutes, drain and put layer in saucepan. Add the chopped clams, sprinkle with salt and pepper, and dredge with flour, using two or three tablespoonfuls. Add remaining potatoes, dredge again, sprinkle with salt and pepper, and add two and a half cups of boiling water. Cook ten minutes; add milk, soft part of the clams and the butter. Boil two minutes, add the crackers split and moistened. Reheat the water from the clams, to boilingpoint, thicken with tablespoon each of butter and flour cooked together, and add to chowder just before serving. GARNISHES FOR SOUPS. 55 CHAPTER VII. GARNISHES FOR SOUPS. Force=meat Balls.

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