Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1890-07-22

choWpgRS.
Many cooks do not understand the arr
Of making ehowders, which are quite
distinct nom ordinary soups, AMI arr
thu. deprived of giving = delightful Va
riety On the table. To make chowders is
not at all difficult, though they are com
pounie,i II variety Of hsh, hesh, fowl.
or y-getable., according to the taste of
the .ook. Tie dish IL Intended To bc q
Thick. highly seasoned compound, the
lngrviients IL which are cooked quite
h.w, without being r~iuc~i io the con-
.isteucy ot u pure, which IL quite an-
other .i,lc % soup.
II.u.ske-pcr- wishing "a make chow
DIR are rfeued Ia tile following rrcipes,
...,,. uf whi,h are time honor,si, having
h.cu handel down from the early set
tiers;
NV ENGLAND fisu CnowprI.-
Tak. a frr.h co.lh.h weighing six or
eight pounds, clean II we'll, cut from the
bonc. ami then In pieccs about an Inch
SQUARE; chop NJ the head, tail aud
bones, put Ia a saucs~psn, cover viii
Two quart. 81 warm water, one .llc-i
oalou, half q dorm pcppcrorn., thrrc
stalk. 81 r,l.ry aud half a tcsspoonful 81
alt. lIoil until the h.h drop. from the
bouc.. Ti,eu cut half Ies'k II pctaioc.
aud q pound of .slt pork Ia small pieccs.
all 10 the fi.h With the stock In which u
was bollei, with thru. large cr,rkers.
pepper Ani .slt aud q little thyme.
i'our wsnm milk over, simmer until the
n.h |. trnicr. hclng careful a. cook ="
slow IL that u sill not boil over. Serve
hut.
CLAM piowprR.-int half pound
II lacon. cut In small plcccs. In the bot
tom ~ large sauc~pan. Feel aud cut
az four tsiat,-.. chop Que onlon; cut =
l-ounl IL veal In snail ric,c.; chop Tor
IL ,hm.. aud mash ligh, water cracker.
due. Tut LAYER 81 potstccs on the
bacon, anal sprinkle slth ihc onion, w.
II. ih, me, sNtc, m,rjoram, parsley, .slt
ind pcpt~r; thea put layer oi The
pls,c. of val, with canned az frr.l, t''.
mates. ,l'oppci, then thlck layer ~
the rlam.. cpuiinuc alternately until u
L. "a Ia. having elan. for ih" Last a''r.
Add l,lni ~ b"lling water, cover close
Is. ~ o,.r . sls~ hrr sud sumner gen
a, lur half sn hour wiil,out ii.,urh,ug
item adj plat II milk aud the ms.l,cl
,raeksr.. stir aud lst ,ook hiie,n mis'
ate. longrt, aInl serve very bot.
loIIIu ,Iuwp,R.-fsrr all eat .ls
su.zl-.is~l I-It.io-. Ia small .qusrr.'
tRl chop unc onion ine. fui quariei
III a Iauad ~ hacOn. .liv~i thin, Ia 4
fr, log pan y iih the onion. anil fry brown
Tut . layer ~ i'o,sto.. Ia ihe botiom al
a saucepan. thru a .prinkle 81 the h,ron
aaion, Int.lev, ALT and I'cppsf, ih-n 4
LAYER af potsioc.. and 80 on until all u
us.,I. A,l,ta pint of tpiling water, to,vi
/ closely ani 1t simmer half an hour, thst
/ pour la q plnt ~ milk. Hub table
| sl-oniul of noaf aui batter together
mlN la il,c lolling chostlsr sni .iir un
| al u l-olls. serve very hot.
| IoA> CiIowprg.-rsrr and cut fou
soOi-.is.,i I.ntat"es aud Two onlon,; ga
half. l-a.u.l ~ ham Into .mIl plc,cs
sni pat in frying.pan With the "n'on
snd ~, bruWn. Tut q layrr 81 I-'taioc
iu The botinm 10 q sauC- pan. then 'prinA
" With ham anl oal"n, then layer
grated cum .prinklsi With I'"pler an
..li. thru layer of potatoes, ani 80 ~
until al the lngrslient., Including
qustt ~ ,otu, are u.c,l, having the la
LAYER 20 corn. Add half plat 81 boil
ius water, 1T on the fir- ana LET .imms
ioT tNcnty Nv, minutes, then I"ur o'e
| q plni of milk. l.ub tablespoonful -
luttrr anl iour each together ani I'll
Ia the hoiliag mixture. AID an bfok-'
alter rrtrksr., stir ant Jet cock si.h
minutes longer. Take from the nr'
stir IN i~atrn rgg, and serve hot.
| CAIrtsu biowpIH.-Tskrs larg
cath.h, oT two smaller ones, sni boil nn
tll thoroughly done. Flick fine, Put in
sauc--psn With tNoonlons, foar stalk
10 chopt-,l yclcry, buDch 81 thyme,
.ptis ~ par.lsy, tao tablespoonful. "
WORCESTERSHIRE ssucr, quarter 81 q lr'an
II batter. tr,sIo"uiul ~ musiari. ts'
isa.,zSnniul. of .alt snd q Tablespoonful
~ pepper. -Four over ALA quart II toll
ing water, aud let cook half an bou'
vh.n add I,lui - rich milk anI .iir uu
al II loils. ~cr,. very hot.