Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-04-13
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.
FIRST VOLUME,

cold meats are served and the chowder
is composed of fish or vegetable or both.
They are especially enjoyable for luncheon
on cold days, but equally as palatable and
suitable during the early spring and first
approach of hot weather. if substituted for
the heavier meat dishes, being lighter and
not so rich ordinary stews.
The Original Fish ChOwder.
This sailors stew is very ancient dish
that has undergone considerable change in
the hands of the "landsman."
The following is probably the oldest
recipe we have for fish chowder, and is
given in rhyme:
ITO make good chowder and have it quite nice,
dispense with sweet marjoram, parsley and spice;
Mace, pepper and salt are now wanted alone.
To make the stew well and stick to the bone
some pork is sliced thin and put into the pot;
Some say you must turn it, some say you must not;
AND when 1t is brown, take it out of the fat.
layer of potatoes, sliced quarter of inch thick,
should be placed in the bottom to make it eat Slick
A layer of onions this place,
Then season with pepper and salt and mace.
Spit open your crackers and give them a soak:
On top of all this, now comply with my wish.
And put in large chunks all your pieces of fish,
those from which ali fat h has BEEN Tried
In seasoning pray you don't spare the cayenne;
Us this makes est. 1t fit to be eaten by men,
You'll have dish fit for the best of the naton.''
TunnisOn Clam ChOwder.
For this dish take half peck Of either
hard or soft-shelled clans; remove from
the shells, separate the soft part from the
hard, chop the hard part fine and put into
a deep saucepan with just enough cold
water to cover them, and cook gently I'M
til the CLAIMS begin to grow tender. Peel
and cut six potatoes into dice, and throw
into cold water. Soak pound of sea bis
r1plxn in mil hon,
the cooked clans are tender remove from
the saucepan with skinner. Put layer
OF the potatoes in the saucepan from which
you have removed the CLANS Then layer
OF the clans, soft and hard part, then a
layer of tomatoes, then of crackers or
biscuit, seasoning each layer with salt,
pepper, little powdered thyme, mar
Joram and minced onion. When all are in
add enough cold water to just cover the
ingredients. Cover the saucepan and cook
gently until the potatoes are just tender.
Add little more seasoning if necessary,
and serve.
Lobster ChOwder.
Heat one quart of milk in a double boiler,
mix two tablespoonsfuls Of butter to a
smooth paste with two tablespoonful of
flour; pour the hot milk over the paste
until 1t is dissolved then return to double
boiler. Have the meat of a two-pound
lobster cut into cubes. Add this with the
green lobster fat to the milk, season with
SALT pepper, cayenne and a little minced
parsley. When the chowder reaches boil
Ing point, add the beaten yOlks of two
eggs-cOok moment longer and then pour
over toasted square crackers.
Potato Chowder
Pare and cut into dice five medium-sized
potatoes. Throw into cold water Dice a
quarter of a pound of bacon or fat ham
and fry golden brown with a small onion
al rat pr.
remove from the fat in the pan. Drain the
pan with a layer. season with salt and
pepper, sprinkle lightly with the ham,
onion and a little minced parsley. Alter
nate materials in this way until all are in,
then cover with a pint of boiling water,
cover and cook gently until the potatoes
are beginning to get tender. Rub two level
of butter with two level
tablespoonfuls of flour. Pour over this
paste pint of hot milk; stir until smooth,
then add to the chowder; let boil up sea-
son to taste and serve.
Corn ChOwder.
Slice two small onions and fry for five
minutes in two level tablespoonfuls of but
ter or bacon fat, but do not let brown;
skim out the onion, rub two tablespoon
fuls of flour in the fat until smooth add
one quart of hot milk and cook in double
boiler for a few minutes. Scald one pint
of potato dice with boiling water, drain
and again cover with boiling water, and
cook until uotatOeS are tender. Add the
hot milk and a quart Of corn chopped fine.
Season with salt and pepper. Boil for five
minutes if corn Is canned and ten min
utes If 1t is new corn. Raw pork or to-
matoes may be added to this chowder.
German ChOwder.
Cut quarter of pound of fat pork into
cubes and fry a light brown with two
tablespoonfuls of minced onion. Add two
quarts of boiling water, cupful of finely
shredded carrot, half cupful of finely
cut celery, and cook until vegetables are
done. then add pint of potato dice, a tea
spoonful of salt and half teaspoonful of
pepper. Cook until the potatoes are
nearly done; add three pounds of haddock,
skinned, freed from bone and cut into
cubes; little powdered thyme, sweet
marjoram, small bay leaf and quart
of milk. Thicker slightly with flour and
butter rubbed together. Boil for twenty
minutes and serve with pounded crackers.
Blackberry jam Cake.
Take half cup of butter, one cupful of
sugar, one cupful of jam, two cupfuls of
sifted flour, two eggs, two level teaspoon
fuls of baking powder; mix the sugar and
jam together; add the butter melted, but
not oily, the eggs beaten light and the
-four and baking powder sifted together.
Beat to smooth batter the consistency
of sponge cake; bake in two layer tins in
q moderate oven. When done and cold
spread jam between the layers.
Tomato Soup.
Cream of tomato soup, also called mock
bisque, is made as follows: Put one pint
of tomatoes, canned or fresh, in an agate
stewpan with a small blade Of mace small
piece of bay leaf and sprig of parsley and
let simmer for fifteen minutes. Put one
quart of milk in double boiler over the
fire. Rub two tablespoonful of flour with
two of butter until smooth; pour enough
hot milk over this to dissolve the paste and
pour into the remainder in boiler; stir and
cook until it thickens. Rub the tomatoes
through sieve and when quite ready to
serve the soup, add a teaspoonful of sugar
and quarter of tablespoonful of baking
soda to the tomatoes. Have your soup
tureen heated and pour the tomatoes and
the hot milk together into the tureen and
serve at once This soup must not stand
after being mixed, especially If the to-
matoes are quite acid. The amount of
sugar and soda added must depend on the
acidity of the tomatoes. Do not use very
acid tomatoes for this soup, and observe
the rule about mixing and you will have
no trouble.