Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-06
The MAKING. of chowders.

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The Making Of chowders, sa8.
Chowders areotsmpting and Appetite
ing and when theiri use is not mistaken,
they are very economicala They are
made of cheap materials, that are at
the same time, very nutritious. Their
food value is considerable and they
must be regarded as stews when ar
ranging menu; although it is quite
proper to serve them as first or sep
arate course corresponding to soup,
when other viands are few and proper
tionately low in nutritive value. But
they can, in no wise, answer the pur-
pose of a dinner soup which is intended
merely as an introductory to the meal
and intended to prepare the way for
solid and more slowly digested foods.
Although the chowder is considered a
meat course in itself; soup must not
be served with the same meal, for OBJ
vious reasons.
French Fisherman's chowder.
Put quarter of cup Of butter or
good clarified dripping in a stewpan
and when melted add three ounces of
sifted flour and stir until smooth and
bubbling, then cool and add a quart of
stock or water, cut the meat carefully
from a founder or other fish of firm
flesh and put the bones and trimmings
in, the soup with bay leaf two cloves,
teaspoonful of essence of anchovy, or
some we'll seasoned table sauce; a lit
tie cayenne, a teaspoonful of sugar and
three teaspoonfuls of salt: unless you
CT 7 OF roy n
idly for ten minutes; skim if any fat
arises. Cut the fish into neat pieces
and lay III a stewpan with a table
spoonful of finely chopped parsley and
half as much white potato, sliced
thick. as you have fish. Strain the
stock over this and add pint of warm
milk and a little cream if you have it
on hand. Let cook slowly until the
potatoes are just tender, but keep their
shape. Oyster liquor or clam broth
may be used instead of the stock or
water. In that case add, the hot milk
at the very last, when potatoes are
done, and boil up once, and serve.
Congress Chowder.
a writer describes how Daniel Web
ster introduced this fish ohowder to the
Washingtonians. He sent to Boston
for some rock cod salt pork and Bos-
ton crackers. First he fried his scraps
of pork in large kettle until all the
fat was tried out. then deposited sue
cessive layers of potato, fish, onion and
crackers, with seasoning in between
until the kettle was full, then added
two quarts of milk and gleefully set it
over the fire made on the bank of the
Potomac fishing grounds. The chow
der was guaranteed a success and was
accompanied with "Marshfield punch"
The effect of the latter proved rather
disastrous to some of the party.
New England Fish Chowder.
This is similar to the Congress chow
der, but is more explicit. Slice thin
quarter of a pound of salt pork and fry
in a large, round-bottom iron pot until
light brown. Then take it out of the
fat and put aside for future use. While
the pork is frying peel and slice quar-
ter of an inch thick ten medium sized
potatoes and two large onions, which
should be fried brown with the pork
and removed with it. Cut uD five
pounds of fresh Goldfish or paddock in
inch thick slices, after removing the
flesh carefully from the bones and skin.
Have ready softened by steaming a.
pound of sea biscuit or pilot crackers,
split these in half. After pork and
anions are taken up, put Il layer of the
fish into the fat or dripping in the pot;
then a layer of potatoes, followed by
layer of sliced onion, season each layer
fAf fish with salt and pepper. Use half
ho fch IN onions in.
| this way; then put in half of the pork
and half of the crackers. Add remain
der Of fish, potatoes and onions in lay
ers with seasonings of salt and pepper,
and on top the rest of the crackers and
pork. Add enough cold water to reach
three inches above the top layer; cover
and set the pot where the chowder will
boil gently for an hour without burning
at the bottom. AT end of an hour add
a pint of milk and let boil up once, then
serve. This makes a large quantity:
but can be reduced to any quantity.
When made for gentleman's party a
pint Of MADEIRA is used instead of milk.
1891 Clam chowder.
Rhode Island chowder has the pota-
toes omitted and a quart of cider and
pint of port are added.
Some add salt pork and potatoes to
this. which is a matter of taste, but not
orthodox. Milk or cream should not
be added, for what affinity is there be-
tween milk and CLAIMS. 1t is a frequent
combination 1t is true, but one that is
almost sure to cause Indigestion. Take
half peck of hard or soft clans in the
shell; which should be well scrubbed
before they are opened. Reserve the
clam Juice, cut off the hard part of the
clam and chop fine preserving the soft
part whole; put the chopped part in
a porcelain-lined kettle with enough
water to cover, and cook until they be-
gin to grow tender. Meanwhile peel
and slice two onions and six medium
sized potatoes and steam a pound of
sea biscuit. When the chopped CLANS
are tender remove them with SKIM
mer and put in the potatoes, onions, a
pint of tcina toes, all the CLAIMS landbis-
cult in layers; seasoning each with
salt, pepper, aslittle powdered sweet
marjorarng savory and thyme. bbThen
cover all with s,eplal water and cook