The Henderson cook book

One-fourth lb. salt pork or bacon, 1 quart tomatoes, 1 pint sliced Irish potatoes, 3 quarts water, 1 quart clams, 2 small onions. Cut the pork into bits, also the onions; fry both brown. Take tomatoes, pork and onions and put with clams (after clams have been previously chopped fine), and then juice of clams. Add water, salt, pepper, a little thyme, a handful flour, and a handful crackers broken. Stew all together for one hour slowly. — Mrs. C. 0. Fountain. CREAM OF ASPARAGUS SOUP. Wash 1 bundle of asparagus ; cut off the tops, throw them into a pint of boiling salted water and cook gently for 20 minutes; drain, saving the water in which they were boiled. Add to this the remaining part of the asparagus, cut into small pieces; cook for 15 minutes and press in a colander. Put a quart of milk in double boiler; add, rubbed together, 2 tablespoons each of flour and butter; cook until thick and creamy ; add the asparagus that has been pressed through the colander, and when hot add the asparagus tips; season and serve. — Mrs. W. B. Waddill. ASPARAGUS SOUP. Open one can of asparagus, reserve one cup of liquor from the can. Cut off asparagus tips and put aside, rub stems through a sieve. Heat in the double boiler the asparagus liquor and three cupfuls of milk, blend thoroughly three tablespoonfuls of butter with four tablespoonfuls of sifted flour, and stir in one-half of a cupful of cold milk. Pour heated milk gradually on blended butter and flour, return to double boiler and cook fifteen minutes. Add strained asparagus and heat again. Season with one and one-half level tea- spoonful and a dash of white pepper. Lastly, add the asparagus tips and serve. SPINACH SOUP. Four cups of white stock (broth in which veal or chicken has been cooked), 2 quarts of spinach, 3 cups of water in which the spinach was cooked, 2 cups of milk, *4 cup of butter, 1-3 cup of flour, salt and pepper, ^4 teaspoonful of powdered sugar, 1-8 teaspoon of soda. Wash, pick over and cook spinach thirty minutes in boiling water, to which V4 teaspoon of soda has been added. Drain, chop and rub through a sieve. Add the wetting to this mixture and bring to a boiling point. Bind (or thicken) with the butter and flour rubbed together. Add the milk, bring to boiling point and season to taste. BAKED-BEAN SOUP. Cook one hour 2 cups of cold baked beans, 2 cups of tomato, % onion and 1 quart of water. Rub through a sieve ; add 3 tablespoonfuls each of butter and flour; cook ten minutes ; season to taste ; strain and serve with crisp crackers or croutons. OATMEAL PORRIDGE. Oatmeal Salt Water A special saucepan should be kept exclusively for cooking oatmeal. Pour into the saucepan one cupful of water for each person to be served. Boil, and then sprinkle into it two tablespoonfuls of oatmeal for each cupful of water. Stir well to keep smooth and boil for twenty minutes. Add salt to taste and boil twenty minutes longer. Pour into warm plates and serve with milk, butter or syrup. Any stewed fruit is a nice addition. BRUNSWICK STEW. Take one chicken and 2 or 3 slices of bacon (cut up chicken as if you were going to fry it). Put this on in a large boiler with the chicken well covered with water, cook until nearly