Chop 2 doz clams very fine, and drain. Pare and chop fine 3
potatoes and put them on to boil in 1 qt milk, in a double
boiler. Rub V2 cup butter and 2 heaping tablesp flour together
until smooth and creamy, and when the milk and potatoes
have been boiling 15 minutes stir in the flour and butter and
cook about 10 minutes longer, after which add the drained
clams, season with pepper and salt, and a little finely chopped
parsley✪ Clam Soup. Cook 1 minute, and serve at once. This is a very
delicately flavored soup, as the clam liquor is not used. —
[N. P., N. H.
154 FARM AND HOME COOK BOOK
Clam Chowder
Cut fine 1 lb salt pork and fry a golden brown, then add 3
or 4 qts water, 6 potatoes, 6 onions, 3 carrots, ^^ small tur-
nip and V2 small head cabbage, all chopped fine. Let boil
about 2 hours, then add about 1 qt tomatoes, 3 or 4 bay leaves,
some celery salt or fresh celery, chopped fine, a little parsley
and salt to taste. Boil until all the ingredients are well done,
tlien add 1 or 2 qts clams, chopped fine, and a little of the
liquor strained. Boil 15 or 20 minutes, and just before serv-
ing add 1 qt hot milk✪ Clam Chowder, if liked. Serve with crisp crackers. —
[A. G., Mass.
Crabs and Lobsters
The natural color of a live, healthy lobster is usually a dark,
mottled, bluish green, but in sandy regions sometimes
slightly reddish, and when boiled the color of the lobster
changes to red. Lobsters are most plentiful during April and
May, and the average weight is from 2 to 5 lbs. Lobsters
should always be bought alive (unless they are bought ready
■iooked), and cooked, at once, by plunging as quickly as possi-
ble into a large kettleful of boiling and bubbling hot water,
head first. Add about 1 tablesp salt, cover the kettle closely,
and boil briskly 1 minute, and then simmer gently ^/^ hour.
Hard shell crabs are treated the same way. To dress a crab
or lobster remove the shell by cutting with scissors, leaving
the white flesh whole, wherever possible, and discarding the
Intestinal vein and stomach. Lobster or crab meat, cut fine, is
nice mixed with an equal amount of cream sauce. Soft shell
crabs are usually fried. Dress carefully, dip in milk, season
with salt and pepper, roll in flour or bread or cracker crumbs,
and fry a golden brown in deep, hot fat. — [A. G., Mass.
Frozen fish should be thawed out in cold water, and then
cooked at once. — [A. G., Mass.
Never salt oysters until just before removing from the fire,
or they will shrivel and harden. — [S. E. W., O.
The old fish rule is, "Always fry my belly brown before you
turn my back down." This a good rule, as the fish will not
break in pieces if fried this way. — [Mrs. M. R., N. Y.
It is best to fry fish in pure olive oil, fresh lard comes next,
and butter is the least desirable. Lemon juice or slices
of lemon are generally served with fish, as the acid corrects
and balances the strong, fishy taste. — [Mrs. E. J. G., Mass.
Meat, Poultry and Game
Page 100 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop 2 doz clams very fine, and drain. Pare and chop fine 3 potatoes and put them on to boil in 1 qt milk, in a double boiler. Rub V2 cup butter and 2 heaping tablesp flour together until smooth and creamy, and when the milk and potatoes have been boiling 15 minutes stir in the flour and butter and cook about 10 minutes longer, after which add the drained clams, season with pepper and salt, and a little finely chopped parsley. Cook 1 minute, and serve at once. This is a very delicately flavored soup, as the clam liquor is not used. — [N. P., N. H.
Clam Chowder
Cut fine 1 lb salt pork and fry a golden brown, then add 3 or 4 qts water, 6 potatoes, 6 onions, 3 carrots, ^^ small turnip and V2 small head cabbage, all chopped fine. Let boil about 2 hours, then add about 1 qt tomatoes, 3 or 4 bay leaves, some celery salt or fresh celery, chopped fine, a little parsley and salt to taste. Boil until all the ingredients are well done, tlien add 1 or 2 qts clams, chopped fine, and a little of the liquor strained. Boil 15 or 20 minutes, and just before serving add 1 qt hot milk, if liked. Serve with crisp crackers. — [A. G., Mass.
Crabs and Lobsters
The natural color of a live, healthy lobster is usually a dark, mottled, bluish green, but in sandy regions sometimes slightly reddish, and when boiled the color of the lobster changes to red. Lobsters are most plentiful during April and May, and the average weight is from 2 to 5 lbs. Lobsters should always be bought alive (unless they are bought ready ■iooked), and cooked, at once, by plunging as quickly as possible into a large kettleful of boiling and bubbling hot water, head first. Add about 1 tablesp salt, cover the kettle closely, and boil briskly 1 minute, and then simmer gently ^/^ hour. Hard shell crabs are treated the same way. To dress a crab or lobster remove the shell by cutting with scissors, leaving the white flesh whole, wherever possible, and discarding the Intestinal vein and stomach. Lobster or crab meat, cut fine, is nice mixed with an equal amount of cream sauce. Soft shell crabs are usually fried. Dress carefully, dip in milk, season with salt and pepper, roll in flour or bread or cracker crumbs, and fry a golden brown in deep, hot fat. — [A. G., Mass.
Frozen fish should be thawed out in cold water, and then cooked at once. — [A. G., Mass.
Never salt oysters until just before removing from the fire, or they will shrivel and harden. — [S. E. W., O.
The old fish rule is, "Always fry my belly brown before you turn my back down." This a good rule, as the fish will not break in pieces if fried this way. — [Mrs. M. R., N. Y.
It is best to fry fish in pure olive oil, fresh lard comes next, and butter is the least desirable. Lemon juice or slices of lemon are generally served with fish, as the acid corrects and balances the strong, fishy taste. — [Mrs. E. J. G., Mass.
Meat, Poultry and Game
Records on this page
Clam SoupClam Chowder