Lowney's cook book

Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender. Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk. Lobster Chowder 2 cups lobster meat 4 cups milk 1 cup onion salt, cayenne, blade of mace \ cup salt pork fat 1 cup hot cream 2 tablespoons butter 2 tablespoons flour Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes ; add strained salt pork fat, hot cream, and serve. Crab Chowder Prepare the same as lobster chowder, substituting crab meat for lobster meat. Shrimp Chowder Prepare the same as lobster chowder, substituting shrimps for lobster meat. Salt Codfish Chowder \ cup salt pork fat 3 cups potato cut in cubes 2 onions cut in small pieces salt, pepper, cayenne 2 cups shredded codfish 1 cup boiling water 1 cup cream 8 crackers buttered Jt tablespoons butter 2 tablespoons flour Soak codfish in cold water one hour ; drain. Parboil potatoes ten minutes. Cook onions in pork fat, add drained potatoes, fish, and one cup of boiling water; cook until potatoes are tender. Melt butter; add flour, milk, cream and seasonings. Combine mixtures, cook five minutes, and serve with crackers which have been previously soaked in milk, lowney's cook book 2 cups clams 2 tablespoons onion bit of bay leaf 3 tablespoons butter 4 tablespoons flour Clam Bisque 2 cups chicken stock 1 teaspoon salt pepper and cayenne 2 cups hot cream 1 teaspoon Worcestershire sauce Chop clams, and cook in stock twenty minutes. Melt butter; add onions; cook five minutes; add flour, strained clam liquor; cook five minutes; add seasonings, cream, and serve. 6 crabs 2 tablespoons butter 2 tablespoons onion 1 teaspoon salt Crab Bisque 2 tablespoons flour 2 cups milk 1 half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings. Combine mixtures, reheat, and serve. Lobster Bisque 2 cups lobster meat 4 tablespoons butter 2 cups boiled rice 2 tablespoons flour 2 cups white stock 2 cups milk 1 tablespoon salt pepper, cayenne and nutmeg lobster coral 2 tablespoons Madeira Cook lobster, rice and white stock twenty minutes; press through a sieve. Thicken milk with flour and butter cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. Garnish with lobster coral pressed through a sieve. Oyster Bisque 2 cups white stock or milk 1 cup cream 1 teaspoon chopped parsley salt, pepper, cayenne blade of mace 1 egg 2 cups oysters 2 tablespoons butter 2 tablespoons flour Cook oysters in white stock until edges curl. Strain, reserve liquor, and chop oysters ; press through a sieve ; add butter and flour cooked together, seasonings, and cream ; cook five minutes, add to egg slightly beaten, and serve. Clam Bisque No. 2 Substitute clams for oysters and proceed as for oyster bisque. Oyster Bisque a la Reine