Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-07

or some we'll seasoned table sauce little
cayenne, a teaspoonful of sugar and three
teaSpoOnfulS of salt; unless you use sailed
soup stock. Let it boil rapidly for ten min
utes; skim If any fat arises. Cut the fish
into neat pieces and lay in a stewpan with
tablespoonful Of finely chopped parsley
and half as much white potato. sliced thick,
as you have fish, Strain the stock over this
and add a 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 Webster
introduced this fish chowder to the Wash
ingtonians. He sept to Boston for some
rock cod, salt pork and Boston crackers.
First he fried his scraps of pork in large
kettle until all the fat was tried out then
deposited successive layers of potato. fish,
onion and crackers with seasoning in be-
tween 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 chowder was guar
anteed a success, and was accompanied
with "Marshfeld punch" The effect of the
latter proved rather disastrous to some of
the party.
This is similar to the Congress chowder,
but Is more explicit. Slice thin quarter of
a pound of salt pork and fry in a large,
round-bottom iron pot until a light brown.
Then take 1t out Of the fat and put aside
for future use. While the pork is frying
peel and slice quarter 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 up five pounds of
fresh Goldfish or haddock in inch thick
slices, after removing the flesh carefully
from the bones and skin. Have ready soft
ened by steaming pound of sea biscuit or
pilot crackers Split these in half. After
pork and onions are taken up, put layer
Of the fish into the fat or dripping in the
got; then a layer of potatoes, followed by
layer of sliced onion. Season each layer Of
fish with salt and pepper. Use half the
fish, potato and four raw onions in this
way; then put in half of the pork and half
Of the crackers. Add remainder Of fish, po-
tatoes and onions in layers 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 with
out burning at the bottom. At end of an
hour add a pint of milk and let boil up
once; then serve. This makes large guam
tity, but can be reduced to any quantity.
When made for a gentlemanS party a pint
Of Madeira IS used instead of milk
Clam Chowder.
Rhode Island chowder has the potatoes
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 ortho-
dox. Milk or cream should not be added
for what affinity is there between milk and
clans? 1t is a frequent combination, it 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. Re-
serve the clam juice, cut off the hard part
Of the clam and chop fine preserving the
soft part whole; put the chopped part in
porcelain-lined kettle with enough water
to cover, and cook until they begin 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 a SKIM
mer and put in the potatoes, onions. pint
of tomatoes, all the CLAIMS and biscuit n
layers; seasoning each with salt, pepper,
little powdered sweet marjoram. savory and
thyme. Then cover all with cold water and
cook gently, for about twenty minutes, or
until potatoes and onions are tender.
When done try if the seasoning is pala-
table and when quite right, serve.
Potato Chowder.
Pare and cut into dice five good-sized
potatoes and throw into cold water. Cut
quarter pound slice of fat ham into sh-eds
and put it in frying pan with minced
onion and fry light brown Put a layer
of potato dice in a kettle, sprinkle in ham,
onion, salt, pepper and minced parsley,
then add more potatoes, pork. onion, ETC.,
until all are used. Add the fat in which
the onions were fried and a pint of cold
water. Cover and cook gently until the
potatoes are nearly done, about twenty
minutes. Rub tablespoonful of butter
and same of -four to smooth paste (rouxl
and stir into the chowder; then when 1t
begins to thicken add pint OF hot milk,
stir carefully together go as not to break
the potato dice. Try the seasoning and IL
right let the chowder boil UP few minutes
and serve at once.
$50 Cream Cheese Balls.
A rich, well drained cottage cheese may