Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-06-15
RECIPES.


Il soncited. Address: Editor H0MkMAKxRs'
COLUMN. Oxford Democrat. Paris. Maine.
RECIPES.
CLAN CHowDER.-1-2 peck Of CLAIMS
In the shell, quart potatoes sliced thin,
q a-inch cube Of salt pork, or . onions
sliced, / teaspoonful Of salt, La tea
spoonful of white pepper, 2 tablespoon
fuls butter, l quart Of milk, 9 butter
crackers, Aour to thicken, or two eggs, !
cup Of tomato.
STEAMED CLAMs.-Wash and scrub
them with small brush and put them
on to boil In large kettle with half q
cup Of water only to keep the lower
clans from burning. Keep them tightly
covered over hot fire that they may
boil quickly. When the shells at the
top have opened remove them with
skinner into deep pan. Turn the clam
liquor into pitcher to settle and then
pour 1t of carefully from the sediment;
heat again, and when ready, serve 1t very
hot In small cups.
Place the cup Of hot clam liquor In q
large soup plate and stand the clans,
still In the shell, around the cup. Pro-
vide each person with small dish for
melted butter, an extra plate for empty
shells, and finger bowl. Some prefer
TO sip the clam liquor, and others dip
the CLANS into the hot liquor, for no mat
ter how carefully the shells have been
washed there will often be some grit
about the clans.
CLANS served In this way may be eaten
as daintily as any other food, and there
Is no occasion at private table for the
careless, untidy serving, and lawless
manners commonly seen at u shore din
ner.
| CLAM FRITTERs.-Use the largest soft
CLAIMS you can procure, and they may be
raw or steamed In the shell just enough
TO be opened easily. fraw, drain them,
separate the soft part, cut of the black
end, then chop the remainder quite fine
and put it with the stomachs.
For the batter, mix little pepper and
salt with one cup Of flour, beat the yolks
VI two eggs, add one tablespoonful OF
melted butter and half cup OF the clam
liquor, then stir this slowly into the
-four, and when smooth beat II well, theu
add the stifliy beaten whites Of the eggs
Add more water or -four as needed
The batter should be thick enough tC
drop, as when the CLANS are added they
will make 1t thinner. Fry In small
.poonfuls In deep hot fat, or In small
cakes In less fat in frying pan.
IL steamed clans are used take the
liquor for the batter and have the batter
quite thin. Use only the SON body oil
the clam. Dip il in the batter and then
drop 1t into hot deep fat.
CLANS IN THE CHAFING DISH
quart Of raw clans, tablespoonful OF
butter, teaspoonful Of salt. salt spoon
full OF pepper, 3 eggs, yolks, II cup oI
cream, / tablespoonful Of lemon juice,
dozen fancy waters.
Use the large soft clans. Separate
the bodies from the hard parts and re
serve the latter for another dish. Nell
the butter In the chatting dish, add tn,
soft CLANS and the pepper, and simmer
five minutes. Then add the yolks wei
beaten and mixed with the cream. Stil
quickly, and when ii begins 10 thicker
lift fromsthe flame and continue stirrin.
until thick enough. Add the lemon, anC
salt 10 taste, as the amount needed viii
vary With the clans. Turn into shall
low dish and garnish with the waters
and bit of parsley.
FISH CHowDER.-Clean thorough,
hnd skin four-pound fish. Remove tn,
head and bones and boil them with tn,
kin In one quart Of water, half an hour
strain the water and use IL for the chow
der. Cut the fish in two-ibch sQuar,
pieces. Pare and slice one quart Of pc
tatoes. Fry four slices Of salt pork, GU
into fine squares in the bottom OF TIT
settle in which the chowder Is TO b,
made. They must be slowly fried unit
he fat is all out Of the pork and Ii i
crisp and brown, but great care must b,
taken not 10 let ii burn. Skim out tn,
pieces of crisp pork, and put into tn,
hot lat two onions sliced and the pota
toes. Cover with boiling water ant
cook ten minutes; add TO this one table
spoonful OF salt, one-half tcaspoonful Of
pepper and one tablespoonful Of butter
After seasoning it put In the fish and
cook for eight minutes. Add one quart
of hot milk and one heaping Tablespoons
full OF -four wet In cold water, or cool
The flour In one tablespoonful OF hot but
ter before adding il to the chowder. Oh
the flour may be omitted altogether, anC
add two eggs, which should be wei
beaten, and put into the chowder aftel
IL has been taken from the fire. Thi.
makes the dish more delicate, II possible
than when it Is thickened with flour
Toast one dozen crackers before the fire
/ nit ~ H..
ROASTED POTATOES AND ONIONS
The fish that you prepare will need some
accompaniment, and potatoes and onions
ere al once pslatable and healthful
Both vegetables are cooked la the sam,
way. Roll them separately In wet brown
paper, cover them with hot ashes ant
embers, and roast about three-quarter'
OF an hour.
ROAST TRoUr.-Any small fish may
be treated in the following manner n,
well as trout: Remove the heads of tn,
fish and clean them thoroughly. Gu
them through TO the bone on each side
and sprinkle them well with salt ant
pepper, inside and out. Take clear
branch from birch tree, strip Ii OF tn,
leaves, and stick the fish upon the twigs
running twig through the fish abov,
the backbone. Hold the branch befor,
the fire, turning and watching carefully
until the inside OF the fish Is white anC
firm and separates easily from the bones
STEAMED OR BAKED FIsH.-This also
is a good method of treating trout anC
other small fish. Clean the fish but dc
not remove their heads. Season then
well with salt and pepper, and wraI
them close in thin brown paper that L
we'll buttered, each fish being separately
wrapped, and care taken not to have the
least portion exposed. Then fold each
fish again in several thicknesses OF coars,
paper. Soak them in cold water unit
the paper is thoroughly wet, then place
them in a bed Of hot ashes and embers
covering them closely with hot ashes
and allowing them to cook from ten t
fifteen minutes. The buttered paper
next to the fish will protect them from
the water. Draw them from the ashe:
by inserting q long fOrked birch stitch
under them. When unrOlled upon hot
fiat stone and spread with butter they
will be found clean, sweet and delicious
BAKED BEANs.-These are even more
enjoyable in camp than at home when
Sunday morning comes; and canned
baked beans, though convenient and
good, do not compare with sand baked
Dig hole or oven in the sand, In
which have good hot fire for two
hours. Prepare the beans by washing
and parbOiling, taking care that they do