Put oysters in a colander and pour over them into a bowl the cold water. Pick over oysters, remove tough muscles from 1 pint of them, add muscles to the other pint and chop fine. Add chopped oysters to water drained through colander, and simmer for 3 min- utes. Strain through cheese cloth, add reserved soft part of oysters and cook till they are plump and edges are curled. Remove oysters with a skimmer to a hot tureen with butter and seasoning. Add milk to liquor and heat to scalding point in double boiler, then pour over oysters in tureen and serve with oyster crackers. D. P., Newtonville. OYSTER CHOWDER. Potatoes, 3. Salt and pepper. Onion, 1. Celery salt. Boiling water, 1 quart. Milk, 1 cup. Oysters, 1 pint. Butter, 1 tablespoon✪ Oyster Chowder. Dice the potatoes and slice onion, add boiling water and cook 15 minutes. Add oysters and seasoning and boil 15 minutes more, add milk and butter, heat well and serve. Mrs. D. P., Chelsea. BEAN CHOWDER. Red beans, 1 cup. Potatoes. Cold water, 1 quart. Tomatoes, i/2 pint. Onion, 1. Macaroni, i/2 cup. Salt and pepper. Bacon, 3 slices. Bacon fat, 1 tablespoon✪ Bean Chowder. Wash beans and soak over night in the cold water. In the morn- ing stew until tender with the onion, adding more water as it cooks away. When beans are tender, add as many diced potatoes as desired, the tomatoes, strained, and the macaroni, broken in small pieces. Boil for 1 hour. Season and add chopped fried bacon and fat. Serve very hot. SOUPS AND CHOWDERS. 271 KITCHEN BOUQUET. Parsley stalks, 4. Bay leaf, 1. Celery, 1 branch. Thyme, 1 sprig. Cloves, 2. Wrap parsley about the other herbs and tie tightly with a string. Used in various recipes. Cookie, Brighton. ESSENCE OF CELERY. Celery seed, ^ ounce. Brandy, !/4 pint. Soak the celery seed in the brandy for 2 weeks. A few drops of this will flavor a soup or broth as delicionsly as fresh celery. A. W., Medford. VEGETABLES. 273 BOSTON BAKED BEANS. Beans, 1 quart. Molasses, 2 tablespoons. Fat salt pork, 1 pound. Salt, 1 tablespoon. Sugar, 2 tablespoons✪ Boston Baked Beans. Soak beans over night in cold water to cover. In the morning drain and put over the fire in fresh cold water to cover. Add pork, scored through the rind at i^-inch intervals, and bring to a boil. Turn into bean pot on the bottom of which is 2 tablespoons of chopped salt pork. Mix salt, sugar and molasses, add a little boil- ing water and pour over beans. Bake in a slow oven at least 8 hours, adding boiling water as necessary to keep beans moist. SPANISH POTATOES. Diced potatoes, 1 quart. Flour, 2 tablespoons. Onion, 1. Butter, 2 tablespoons. Spanish peppers, y2 can- Salt, 1 teaspoon. Pepper, y2 teaspoon. Milk, 1 pint. Cheese, y2 pound✪ Spanish Potatoes. Cook potato cubes and onion, minced, in salted water till pota- toes are tender, add peppers, chopped fine, and cook 5 minutes. Drain and fill a baking dish. Make a white sauce of the butter, flour, salt and pepper, and milk, add cheese, grated, and pour over potatoes. Bake until golden brown. HASHED BROWN POTATOES. Boiled potatoes, 4. Salt and pepper. Butter, 2 tablespoons✪ Hashed Brown Potatoes. Chop potatoes coarsely, or slice in medium thick slices and season well. Melt butter in a frying pan and when hot pour in potatoes. Spread evenly in frying pan, set over a low flame on back of the range and let brown. Fold over like an omelet and serve. WHIPPED POTATO. ✪ Whipped Potato

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Put oysters in a colander and pour over them into a bowl the cold water. Pick over oysters, remove tough muscles from 1 pint of them, add muscles to the other pint and chop fine. Add chopped oysters to water drained through colander, and simmer for 3 minutes. Strain through cheese cloth, add reserved soft part of oysters and cook till they are plump and edges are curled. Remove oysters with a skimmer to a hot tureen with butter and seasoning. Add milk to liquor and heat to scalding point in double boiler, then pour over oysters in tureen and serve with oyster crackers. D. P., Newtonville. OYSTER CHOWDER. Potatoes, 3. Salt and pepper. Onion, 1. Celery salt. Boiling water, 1 quart. Milk, 1 cup. Oysters, 1 pint. Butter, 1 tablespoon. Dice the potatoes and slice onion, add boiling water and cook 15 minutes. Add oysters and seasoning and boil 15 minutes more, add milk and butter, heat well and serve. Mrs. D. P., Chelsea. BEAN CHOWDER. Red beans, 1 cup. Potatoes. Cold water, 1 quart. Tomatoes, i/2 pint. Onion, 1. Macaroni, i/2 cup. Salt and pepper. Bacon, 3 slices. Bacon fat, 1 tablespoon. Wash beans and soak over night in the cold water. In the morning stew until tender with the onion, adding more water as it cooks away. When beans are tender, add as many diced potatoes as desired, the tomatoes, strained, and the macaroni, broken in small pieces. Boil for 1 hour. Season and add chopped fried bacon and fat. Serve very hot. KITCHEN BOUQUET. Parsley stalks, 4. Bay leaf, 1. Celery, 1 branch. Thyme, 1 sprig. Cloves, 2. Wrap parsley about the other herbs and tie tightly with a string. Used in various recipes. Cookie, Brighton. ESSENCE OF CELERY. Celery seed, ^ ounce. Brandy, !/4 pint. Soak the celery seed in the brandy for 2 weeks. A few drops of this will flavor a soup or broth as deliciously as fresh celery. A. W., Medford. BOSTON BAKED BEANS. Beans, 1 quart. Molasses, 2 tablespoons. Fat salt pork, 1 pound. Salt, 1 tablespoon. Sugar, 2 tablespoons. Soak beans over night in cold water to cover. In the morning drain and put over the fire in fresh cold water to cover. Add pork, scored through the rind at 1½-inch intervals, and bring to a boil. Turn into bean pot on the bottom of which is 2 tablespoons of chopped salt pork. Mix salt, sugar and molasses, add a little boiling water and pour over beans. Bake in a slow oven at least 8 hours, adding boiling water as necessary to keep beans moist. SPANISH POTATOES. Diced potatoes, 1 quart. Flour, 2 tablespoons. Onion, 1. Butter, 2 tablespoons. Spanish peppers, ½ can Salt, 1 teaspoon. Pepper, ½ teaspoon. Milk, 1 pint. Cheese, y2 pound. Cook potato cubes and onion, minced, in salted water till potatoes are tender, add peppers, chopped fine, and cook 5 minutes. Drain and fill a baking dish. Make a white sauce of the butter, flour, salt and pepper, and milk, add cheese, grated, and pour over potatoes. Bake until golden brown. HASHED BROWN POTATOES. Boiled potatoes, 4. Salt and pepper. Butter, 2 tablespoons. Chop potatoes coarsely, or slice in medium thick slices and season well. Melt butter in a frying pan and when hot pour in potatoes. Spread evenly in frying pan, set over a low flame on back of the range and let brown. Fold over like an omelet and serve. WHIPPED POTATO.

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Oyster ChowderBean ChowderBoston Baked BeansSpanish PotatoesHashed Brown PotatoesWhipped Potato

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