Around-the-world cook book

Salt, 11/2 teaspoons. Parsley, chopped, 1 teaspoon, Cloves, 4, Soda, 1/2 teaspoon. Celery-salt, and cayenne. Melt the butter and add the onion, and cook for 5 minutes ; then add the flour, milk, and seasoning. Heat the tomatoes and rub through a sieve, and add the soda to it, combine this with the butter and milk mixture, and cook all in a double boiler for 20 minutes. Then strain and serve. BLACK-BEAN SOUP Black-beans, 1 cup, Salt-pork, i/^ pound, Lemon, 1, Sherry, 1/2 cup, Eggs, 2, Salt and pepper. Let the beans soak for 6 hours, then boil them with 2 quarts of water, and with the salt-pork. When soft, press the beans through a colander and return to the fire; season with the sherry and lemon, and with the eggs, hard-boiled and cut in slices. It may be necessary to add more water. LOBSTER SOUP Lobster, 1, Milk, 1 quart, Butter, 2 tablespoons. Flour, 2 tablespoons. After boiling the lobster take it from the shell, and chop fine. Put the milk with 1 pint of water; boil, and then add the lobster, and the butter and flour, which have been creamed together. A little sherry will improve this. CLAM CHOWDER Hard clams, 1 pint, Soft clams, 1 pint, Potatoes, 6, Onions, minced, 2, Carrots, 2, Milk, 1 pint. Salt-pork, — cut in thin strips, l^ pound. Water, 2 quarts. The onions and pork should be browned in the bottom of the pot; then add, all chopped fine, the clams, potatoes and carrots. Add the water and cook slowly for several hours. Just before serving add the milk, and stir it well in. CORN CHOWDER Com, 6 large ears, cut from the cob, Potatoes, 4, chopped, Salt-pork, chopped, ^4 pound, Onion, chopped, 1, Flour, 2 tablespoons, Butter, 2 tablespoons, Milk, 1 pint, Water, 1 quart. Salt and pepper. Put the onion and pork into the pot, and brown slightly; add the corn, potatoes, and 1 quart of boiling water. Boil slowly, until the potatoes are soft. Cream together the butter and flour ; add this to the pint of milk, season with salt and pepper, and pour it into the chowder. Boil the whole together for 10 minutes. CHICKEN GUMBO Young chicken, jointed as for fricassee, 1, Okra, chopped fine, 1 quart. Tomatoes, sliced, 1 quart, Onion, finely minced, 1, Flour, 1 tablespoon, Butter, 2 tablespoons. Place the butter, flour, and onion in a pan, and slightly brown. Add slowly the tomatoes and okra, and let these boil for 15 minutes; then add the chicken, which has been previously boiled, and let these cook together till the okra is dissolved. LOUISIANA GUMBO Okra,^l quart. Tomatoes, 6, Onion, 1, Green pepper, 1, Beef-stock, 3 pints, File (powdered sassafras), 1 tablespoon, Salt and pepper. Chop the onion, okra, tomatoes and pepper. Put in a pot and add to it the stock, and let it simmer until thoroughly cooked. Then add the salt and pepper and a tablespoon of the **file," or sassafras powder. PUCHERO ARGENTINE Beef, 4 pounds, Carrots, 2, Onions, 2, Cabbage, 1, small, Potatoes, 6, Ears of corn, 6, Peas (in the pod), 1 quart, String-beans, 1 quart, Turnips, 3.