The Toronto Cook Book

Chop finely one can of corn, add an onion, sliced, the size of an egg, large sprig of parsley and one pint of water. Let cook twenty minutes, taking care it does not scorch. Then press through a sieve, extracting all the pulp possible. Melt two rounding tablespoons of butter, add an equal amount of sifted flour, one-half teaspoon salt, and a good dash of pepper. Cook to a smooth paste. Then add gradually a quart of hot milk. When thick and smooth, add the corn pulp and juice and a scant tablespoon of sugar. Let it heat thoroughly, but not boil. When ready to serve, add a cup of cream or rich milk and salt to taste. FISH AND CLAM CHOWDERS Bass Point Clam Chowder Two quarts of clams, half a pound of salt pork, six potatoes, four small onions, two carrots, one pint . can tomatoes, two quarts of milk. Cut the pork into thin slices and fry the grease out; chop the vegetables fine; take the scraps of pork out of the frying-pan and pour the grease into a kettle that will hold at least one gallon; pour the chopped vegetable into the kettle and cover well with water; add the juice of the clams; cook two and a half hours, keeping the vegetables well covered with water all the time; chop the clams and pork scraps together and add them to the vegetables fifteen minutes before serving. The last thing add the milk and let it just come to the boiling point; salt, pepper. Clam Soup Boil fifty clams twenty minutes in their own liquor; chop them very fine; add one quart of milk and thicken with a little flour (about three tablespoons) previously rubbed smooth with a little milk. Let it boil a few minutes, then add a gill of cream, if you have it, and salt and pepper to taste. Fish or Clam Chowder Use firm fish, such as fresh cod, etc. Do not cook the heads. Scrape, cleanse and wash the fish. Cook it into small pieces, leaving out as many bones as possible. Cover the bottom of pot with slices of fat salt pork; place on that a layer of potatoes cut into small pieces ; on the potatoes a layer of chopped onions ; on the onions a layer of tomatoes; on the tomatoes a layer of fish ; on the fish a layer of crackers or biscuit, first made tender by soaking in water or milk; then repeat the process, commencing with potatoes, until the pot is nearly full. Every layer is seasoned with pepper and salt; use only enough cold water to moisten and cook. Cover the pot closely. Set it over a gentle fire, let it heat gradually, and then simmer one hour. When nearly done, stir it gently, finish cooking, and serve. When cooked, if found too thin, simmer a little longer. The tomatoes may be omitted. Clam chowder is made as above, using clams instead of fish. A chowder may be used as above by using any fresh meat instead of fish. t Fish and Clam Chowders 215 Tomato Fish Chowder Take three slices salt pork, cut in squares, one can tomatoes, and five pounds of fish, one and a half quarts potatoes, sliced, three pints sweet milk; fry the pork, add the tomatoes, and cook slowly for three-quarters of an hour; then put in the fish and potatoes in layers alternately, seasoning with salt and pepper and dredging with flour at the same time. When potatoes are nearly done, add milk. Have well scalded, and then serve. Fish Chowder