Cut the pork in dice, put it into the pan and bake it light brown. Take the pan out and strew some of the thin sliced potatoes all over the pork scraps and fat. Shave some slices of the f)nionover them, then half the clams, cut in small pieces, then more potatoes, onion, and the rest of the clams. Potatoes on top and the crushed crackers over all Mix the quart of milk with the clam liquor, add the pepper and salt and pour it over the crackers. Brush a sheet of thick paper with a little meat fat, lay it on top of the chowder and bake in a moderate oven about 2 hours. It will be partly browned on top. More liquid may be needed if the chowder boils away fast. It is done whenever the potatoes in the center are done. Dish out spoonfuls on flat dishes Cost of material — clams 15, pork 6, potatoes 1, seasoning 2; 24 cents for 3 pints or 8 to 12 orders, or 2 or 3 cents per plate. 347— Clam Soup— Hotel. 1 can of clams or IJ dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice, •^cup crushed crackers. 1 slice raw ham . 1 heaping tablespoon chopped onion. 2 cups milk. 1 tablespoon minced parsley✪ Clam Soup— Hotel. The soup stock should have been al- ready flavored with vegetables in the stock boiler. Strain the required amount and set it over the fire. Fry the piece of ham at the side of the range brown on both sides, put it into the stock, without the grease and let boil in it for flavor, also, add the onions. Scald the clams in their own liquor a minute or two; take them out, pour the liquor to the soup t.hrough a fine strainer, and cut the clams in small pieces. Thirty minutes before dinner throw in the pota- toes and seasoning of salt and pepper and take out the ham which is no more needed in the soup), and skim a it begins to boil again. Add the clams and boil a few minutes, and the cupful of crackers and chopped parsley and the milk which should be already boiling. The care required is to have the pota- toes done and not boiled away, and the crumbled crackers just dissolved in the soup without making it too thick. 100 SAN FRANCISCO HOTEL GAZETIES Cost of material — clams 20, eoup stock 4, milk 4, seasonings 4; 32 cents for 2J quarts or 2 or 3c per plate. 348— Clam Cream Soup. Cut the clams in four and make the Bame as directed lor oyster soup with milk, and add a cupful of crushed crack- ers at the finish for thickining. 349— Mussels— Steamed. Steam them in the shells until they open, then pull of the beard and take out the mussel with a knife into a sauce- pan or dish. The way to steam them is to first wash the outside thoroughly and pack thf.m in a kettle with only a little water on the bottom to start the boiKng. Put on the lid and set over the fire. 350— Mussels— Water Sauchet. The mussels having been steamed as above and taken out of the shells into a saucepan, strain the liquor they were steamed in into another saucepan. Put in a tablespoon of chopped parsley, a lit- tle butter, salt and pepper and let it boil, then thicken slightly with flour mixed in a teacup with water✪ Mussels - Water Sauce. Put in the mussels and serve with crackers, brown bread or toast. 351— Mussels Stewed. ✪ Mussels Stewed

AI-modernized reading of the original text

Cut the pork in dice, put it into the pan and bake it light brown. Take the pan out and strew some of the thin sliced potatoes all over the pork scraps and fat. Shave some slices of the onionover them, then half the clams, cut in small pieces, then more potatoes, onion, and the rest of the clams. Potatoes on top and the crushed crackers over all Mix the quart of milk with the clam liquor, add the pepper and salt and pour it over the crackers. Brush a sheet of thick paper with a little meat fat, lay it on top of the chowder and bake in a moderate oven about 2 hours. It will be partly browned on top. More liquid may be needed if the chowder boils away fast. It is done whenever the potatoes in the center are done. Dish out spoonfuls on flat dishes Cost of material — clams 15, pork 6, potatoes 1, seasoning 2; 24 cents for 3 pints or 8 to 12 orders, or 2 or 3 cents per plate. 347— Clam Soup— Hotel. 1 can of clams or IJ dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice, •^cup crushed crackers. 1 slice raw ham . 1 heaping tablespoon chopped onion. 2 cups milk. 1 tablespoon minced parsley. The soup stock should have been already flavored with vegetables in the stock boiler. Strain the required amount and set it over the fire. Fry the piece of ham at the side of the range brown on both sides, put it into the stock, without the grease and let boil in it for flavor, also, add the onions. Scald the clams in their own liquor a minute or two; take them out, pour the liquor to the soup through a fine strainer, and cut the clams in small pieces. Thirty minutes before dinner throw in the potatoes and seasoning of salt and pepper and take out the ham which is no more needed in the soup, and skim as it begins to boil again. Add the clams and boil a few minutes, and the cupful of crackers and chopped parsley and the milk which should be already boiling. The care required is to have the potatoes done and not boiled away, and the crumbled crackers just dissolved in the soup without making it too thick. Cost of material — clams 20, soup stock 4, milk 4, seasonings 4; 32 cents for 2J quarts or 2 or 3c per plate. 348— Clam Cream Soup. Cut the clams in four and make the Bame as directed lor oyster soup with milk, and add a cupful of crushed crackers at the finish for thickining. 349— Mussels— Steamed. Steam them in the shells until they open, then pull of the beard and take out the mussel with a knife into a saucepan or dish. The way to steam them is to first wash the outside thoroughly and pack thf.m in a kettle with only a little water on the bottom to start the boiKng. Put on the lid and set over the fire. 350— Mussels— Water Sauchet. The mussels having been steamed as above and taken out of the shells into a saucepan, strain the liquor they were steamed in into another saucepan. Put in a tablespoon of chopped parsley, a little butter, salt and pepper and let it boil, then thicken slightly with flour mixed in a teacup with water. Put in the mussels and serve with crackers, brown bread or toast. 351— Mussels Stewed.

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