Clam Soup

Ingredients

• the required number of clams
• cook in a little water
• with butter
• with pepper
• with salt
• in soup enough for four persons put one cup of rolled crackers
• put in milk or cream

Method

1. 1

   Chop the clams fine and cook in a little water with butter, pepper, and salt.

2. 2

   When almost done, add milk or cream and rolled crackers.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 13. The excerpt below is the record exactly as published.

Clam Soup. — Take the required number of clams, chop them fine, then cook in a little water, with butter, pepper, and salt ; when almost done, put in milk or cream, and in soup enough for four persons put one cup of rolled crack- ers ; serve hot. I have seen inveterate haters of clams eat this soup and ask for more. Fried Lobster, — If, when making salad, you have more lobster than you wish to use for that, keep it in a cool place, and fry in butter and bread crumbs for breakfast. IV. VEGETABLES, CEREALS, AND SALADS. Potatoes. — There is a right and a wrong way of boiling potatoes, as well as of doing anything else. The right way is to have the water boiling when the potatoes are put in ; the length of time required to boil them depends on the size of the potato, and varies from twenty minutes to half an hour. The true way to cook them is to leave their jack- ets on ; but, if peeled, be sure to put a large pinch of salt in the water, and the moment they are done turn the water VEGETABLES, CEREALS, AND SALADS. 31 off and let them stand for a short time in the hot kettle over the fire ; turn them carefully with a silver spoon that all may be equally dry and and none be burned. Steaming is a very satisfactory way to cook them ; it takes a little longer. A tempting way to serve potatoes in the spring is to boil them with plenty of salt in the water ; then, when tender, turn all the water off ; let the kettle stand on the top of the stove till the potatoes are dry ; mash them until they are free from lumps ; add a little sweet milk or cream, butter, pepper, and salt, if this is needed ; then put the potato in the dish in which it is to be served, and set it in the oven to brown over the top. If your potatoes are not very sweet this is an especially good way to cook them. A delicious dish, which is not common, is made by tak- ing new potatoes and young beets ; boil them separately, then peel and slice them ; put a layer of beets and a layer of potatoes in the vegetable dish with butter, pepper, and salt, and enough sweet milk or cream, if you have it, to make a little gravy ; set in the oven for a moment, and serve hot. Potatoes are very nice peeled and roasted in the drip- ping-pan under a roast of beef, lamb, or a turkey ; sweet potatoes are especially good in this way. Cold boiled sweet and Irish potatoes are nice sliced and broiled on a gridiron, well buttered, peppered, and salted. Potatoes chopped with about a third of the quantity of corned beef make a hash which, when well cooked and sea- soned, is not to be despised. Cold mashed potatoes fried brown in butter is a welcome dish at our breakfast-table. Asparagus, Lima Beans, Peas, and Cauliflower are all delicious, and cooked alike by boiling till tender in as little water as you can safely use, with a pinch of salt added ; then, just before you take them up, put in milk, cream, butter, pepper, and salt to taste. Salsify, or vegetable oys- 32 HOUSEHOLD HINTS, ters, is cooked in the same way, and, like asparagus, is im- proved by serving with toasted bread. When cooking asparagus, be sure to put salt in the water ; put in almost enough to season it with ; the aspara- gus will cook quicker and be more tender. A solution of salt and water boils at a higher temperature than water alone; consequently a little salt should be added to the water in which any vegetable is cooked. Cabbage, when cooked and seasoned like cauliflower, can hardly be distinguished from it. Cabbage chopped, and boiled, and seasoned with pepper

Cook this with the app: pantry check, scaling, and the assistant.