Add to the onions enough hot water to cover them, put in clam water and the bellies of the clams. Cook until the bellies of the clams have practically disappeared (about two hours) . Then add whatever more hot water is neces- sary, add the rest of your dam meat, after having first cut off the black end of the head, and run the meat through the coarsest cutting disk of your meat grinder. Cook until dams are very nearly done and then add your sliced white potato. Cook again until the potatoes are done. Then add whatever milk you put in and let it come to a boil. Put info the chowder what we call Boston cracker.✪ Clam Chowder They are shaped like a water cracker only they are soft. Split them in halves. These will soften up immediatdy and you can then serve your chowder. [165] THE STAG COOK BOOK D6 not use any floor for th i rtming . If die chowder B prepared and the bdOics of the dams cooked as above, this win make the broth tfaidoBa iq». [166] WRITTEN FOR MEN BY MEN LXXXVI Cyrus H. K. Curtis BAKED BEANS {My Favorite Dish) To prepare Mr. Curtis' favorite food is no difficult task and any number of methods original and otherwise may be followed. For the best results have a large covered bean pot and the rest is easy. Select fine white or navy beans. Wash them thoroughly and let them soak in clear water for several hours — ^most folks soak them all ni^t. Place the beans in the pot with several pieces of salt pork (with fat), cover with water sli^tly salted. ✪ Baked BeansPut the4id on the pot and bake in a moderate oven until done. That's plain baked beans. Chili sauce or tomato catsup or chopped tomatoes may be added to taste. Look at the beans occasionally and add water if they seem too dry or in danger of burning. Another method which produces wonderful results is to omit the pork and tomato preparations and add gener- ous lumps of butter and brown sugar — ^better still, add genuine sorghum molasses. When you do it this way [167] THE STAG COOK BOOK be extra careful to see that just enough water is added in small quantities to prevent burning. Always remove from the oven while the beans are still whole. If baked too long diey will break up. The time necessary for baking will vary according to the heat of the oven and the length of time the beans were soaked. [168] WRITTEN FOR MEN BY MEN Lxxxvn Frederick Arnold Kummer SPAGHETTI DIABOLIQUE Brown one and a half pounds top plate of beef in half a cup of boiling olive oil for one hour, turning frequently. Mince the shells of four sweet peppers, one bunch of celery, one bunch of parsley, three large onions, two sec- tions of clove garlic, add a salt-spoonful of ground thyme, a teaspoonful of salt, one of black pepper and red pepper to taste. Add one quart of tomatoes, pour over the beef, cook for an hour, add a pint of water and cook slowly for two hours more. To make the spaghetti : Measure a quart of flour, break in yolks of three egg^ add three half eggshells full of ice water, work to the proper consistency, roll and cut into thin strips. When dry cook in boiling salted water for twenty minutes. Place spaghetti in the center of a di^, pour the sauce and shredded meat around it, and serve. Editor's Note:— From the several "favorite dishes" of spaghetti mentioned in this volume it would seem that there is a decided male preference for this particular article of diet Mr. Kummer goes the limit and tells how to make the spaghetti, itself I [169] THE STAG COOK BOOK Albert D. Lasker CHICKEN PAPRIKA Say a five pound chid:eii — do it this way and see how you like it. ✪ Chicken Paprika

AI-modernized reading of the original text

Add to the onions enough hot water to cover them, put in clam water and the bellies of the clams. Cook until the bellies of the clams have practically disappeared (about two hours) . Then add whatever more hot water is necessary, add the rest of your clam meat, after having first cut off the black end of the head, and run the meat through the coarsest cutting disk of your meat grinder. Cook until clams are very nearly done and then add your sliced white potato. Cook again until the potatoes are done. Then add whatever milk you put in and let it come to a boil. Put into the chowder what we call Boston cracker. They are shaped like a water cracker only they are soft. Split them in halves. These will soften up immediately and you can then serve your chowder. [165] Do not use any flour for thickening. If the chowder is prepared and the bellies of the clams cooked as above, this will make the broth thicken up. [166] LXXXVI Cyrus H. K. Curtis BAKED BEANS {My Favorite Dish) To prepare Mr. Curtis' favorite food is no difficult task and any number of methods original and otherwise may be followed. For the best results have a large covered bean pot and the rest is easy. Select fine white or navy beans. Wash them thoroughly and let them soak in clear water for several hours — ^most folks soak them all night. Place the beans in the pot with several pieces of salt pork (with fat), cover with water slightly salted. Put the lid on the pot and bake in a moderate oven until done. That's plain baked beans. Chili sauce or tomato catsup or chopped tomatoes may be added to taste. Look at the beans occasionally and add water if they seem too dry or in danger of burning. Another method which produces wonderful results is to omit the pork and tomato preparations and add generous lumps of butter and brown sugar — ^better still, add genuine sorghum molasses. When you do it this way [167] be extra careful to see that just enough water is added in small quantities to prevent burning. Always remove from the oven while the beans are still whole. If baked too long they will break up. The time necessary for baking will vary according to the heat of the oven and the length of time the beans were soaked. [168] Lxxxvn Frederick Arnold Kummer SPAGHETTI DIABOLIQUE Brown one and a half pounds top plate of beef in half a cup of boiling olive oil for one hour, turning frequently. Mince the shells of four sweet peppers, one bunch of celery, one bunch of parsley, three large onions, two sections of clove garlic, add a salt-spoonful of ground thyme, a teaspoonful of salt, one of black pepper and red pepper to taste. Add one quart of tomatoes, pour over the beef, cook for an hour, add a pint of water and cook slowly for two hours more. To make the spaghetti : Measure a quart of flour, break in yolks of three eggs add three half eggshells full of ice water, work to the proper consistency, roll and cut into thin strips. When dry cook in boiling salted water for twenty minutes. Place spaghetti in the center of a dish, pour the sauce and shredded meat around it, and serve. Editor's Note:— From the several "favorite dishes" of spaghetti mentioned in this volume it would seem that there is a decided male preference for this particular article of diet Mr. Kummer goes the limit and tells how to make the spaghetti, itself I [169] Albert D. Lasker CHICKEN PAPRIKA Say a five pound chicken — do it this way and see how you like it.

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Spaghetti DiaboliqueClam ChowderBaked BeansChicken Paprika

The Stag Cook Book: Written for Men by Men