The times., 1897-07-04
CLAM CHOWDER.
How 10 Compound the Great Fourth
of July Dish.

of July Dish.
The Fourth Of July would no more De
the glorious Fourth in many parts Of this
country without clam chowder than with
oat the stirring up of the N ghty eagle,
the whirr Of the rocket. OF the continuous
bang of the firecraoker. Chowders differ.
too quite as widely as DO the interpre-
ters OF the eagles scream or the amount
Of Eoise produced by the esmdn boy. Ineacb
case al depends upon the proper handling
OF the material. Given tie clam, 50 abuIi-
CANT i'll all parts OF our land, and few
accessories, and one cook viii present
To hungry holiday y-nakers a tender norseI,
whose flavor Is CUnnIngiy brought out
~ these accessories, white another VIII
produce a travesty ON an Irish stew that
H0 hOEest IriSIuan would own.
If the ch0wder Is To be made Dy one
Of party II is very necessary u have
wide vessel To cOOkiJ ia. Thus there Is
abundant room for the layers, and by
Feeping the fire suff CientIy low eaCn 0s
these laysTs VIII be kept distinct, gradu-
ally becoming tender, while the whole wH
be properly Ilavored with tie clans
~ this slow cuoHng and the careful
racking of the layers the CLANS should
lose all tOushness, as the process VII
then resemble steaIuing. The folLwing
proport.OaS allow for small chowdeT,
but, however small the ingredients, the
saucepan III which they are cooked must
be propOrtjOnately wide
Cut half pound OF sweet. rather fat
bacon into dice, with which line the bot
tom of the saucepan; cut pound VI veal n
the same way but tn0e larger; chop
nifty clarDs, and break up halfa dozen water
crackers or half the number Of sea biscuit,
peel ant cut in dice three GOCd-siZed po-
tatoes, and slice an onion very thin; next 70
the bacon spread layer OF potato, and
scatter through IL little OF the onion and
a sprin'liHg OF chopped parsley, thyme,
sweet maTjOTam, and salt and pepper to
taste; layer OF veal comes next, then
clans, and pint OF boiling water poured
over all cover closely and stew gently for
half an hour; then try a bit or clam anC
veal, and if tender scatter the crackers
in and add pint OF milk. a little careful
stirring must now be done 10 allow tht
milk ana crackers TO blend through toe
whole, which must again be covered and
simmered for ten minutes; tomatoes and
other vegetables may be added but tins
Is an innovation.
The blCOn, being at the bottom Of the
saIcepan, should become brown, and wheu
the cFOwOer IS served these crisp norseIs
should rot suggest the Jumps OF fat p0rg
often found in this diSh, theCracgers should
thicken up the gravy, out % make sue
there is none OF tie SIOppiness that would
surely spoil the whole. a delicious crear-t
ness may Be given that VIII repay the *
ira trouble ny mixing together in a small
saucepan teaspCCnful or butter and the
same fflouT; when this is boiling hot. pGu!
gradually in the pint OF boiling milk. stiI
with wooden spoon and when il boiIs uL
II should be smooth and creamy Use this
instead Of the plain milk. II brown gravy
Is liked allow the butter TO brown before
the flour IS suT-ed in 1t can be easily i'm
aatned what an improvement this slight
tlickeEIag is.
Fish Soups The family doctor does not
appnve uf the fashion that too many house
wives have fallen into of baniShing sOup
from the table as soon as warm weather
arrives a very little weII-fns-de hot broth.
with all sorts OF vegetables supplementlne
tUe wholesome qualities of meat or fish.
Will, besides TIE added nouTis hueut. Stimu-
late the flagsng appetite on a sultry day
a. nothing else viii. We must not, how
ever, fan 20 make a matked change in
sum meT soups. one of the most popular OF
which VIII bc tuosc made from fish OF diff
ferent sorts
The secret Of makiny fish broth a la I.u-
Cullus, famous IS the broth made by the
m0aAs dunnS the reign Of Louis XIV of
France. We are delighted 20 be able TO
give our readers not only tbatit is OF such
delicious flavor, bHt also that It provides
for the Use OF Leal tails, bones and scraps
OF fish tHat hitherto ServedonIv for the rz-
fTeshmcnt Of the family cat Pussy must
put up with mice, the skeleton and Savorv
scraps and gravy left from baked ,r fried
fish are t. serve as the basis for the souD
Of which the following aaecdote Is told
During Lent the monk superior Of the
monastery Of st. Denis presented cup Of
the broth a Ia Lucullus TO the king when
he was greatly fatigued- 50 savory wasit,
and the feeling Of refreSnrc enr So marked.
tsat ore of mis- suite, au enemy OF the
monk superior. persuaded the king that
he had been tricScd into breaking rigid
ru!eof tStChurch 1t was. however. proved.
thai the ingredients We're strictly orthodox.
As viii BE- seen by the recipe. which Rad,
thus Slice three uiddlinG sized onions anC
fry with Tablespoonful Of sweet hufter
until golden brown. add three OF four
pounds cf fish. add also two sliced carrots.
ieek, four stalks or parsley three of
celery with leaves, one OF thyme, SIX
peppercornS, one Glove of garlic. a BAY
Ieaf, one Glove, salt "a taste. cover with
about three quarts OF cold water and allow
all to bou gently but surely for two hours.
II the water dies away add more. then
strain aHd serve This broth is excellent
for bisque and fish sauces instead OF neat
stock For small family this recipe
may he adapted and when a Eou5i-size6
fish has been baked very little or no more
viii be needed thenthe skeleton and scrsns.
with perhaps a little clam Juice