The enterprise-recorder. (Madison, Fla.) 1908-1933, 1910-05-12

N.Y.
Having started upon the subject of
onn fading for the benefit of human
H. Tip discovered a chef of educa-
Kan Judgment and conscience and
.,,b him went to the bottom Of this
.nd other cooking for the public. 1t
a. snread upon the record as a sacred
duty to the most important thing in
,he world-its belly. Now then, the
uasurrection of soups. Besides the
rAe of curry powder as a rejuvenator
ond preventative of stale soups, the
beach clam chowder which is served
~ the public is highly seasoned with
hungarian paprika for the same pur-
nose Chowder, cooked according to
The beach recipe, cooled off under
4 Droner conditions, and about twelve
hours old, gives a mature and more
1 annalling taste than a brew freshly
made. The security against germs
entering the brew during the cooking
nrocess is the substantial layer Of
nork fat that has arisen TO the sur
face. If that fat is not Of sufficient
ouantity, there may be poured in
some very hot rendered salt pork
drippings. This forms, when cool, a
solid and sufficiently alright cover,
which can be conveniently removed
before relocating the chowder when it
Is to be served.
Into the Stock Pot.
As to giving body" to clam chow
der. or any other soup stock for that
matter. it is the common practice in
large kitchens to set the stock sim
mering on slow and steady fire in
the evening, to continue until morn
ing, when the liquor is drawn from
the faucet OF the stock pot. The same
method applies to copper steam cal
drons. The chief ingredients of sour
stock are all sorts Of cheaper cuts Of
meats, beef trimmings, bones and egg
shells. the latter used for clarifying
purpose. But Tips chef assures hin
the ways and means Of the kitchen
are mysterious and many! Cook
who are not particular-and Goo
knows sloths in white caps and whit,
Jackets are many-throw into a stool
many unwashed bones, decayed piece
of meats, feathered heads, necks
wings and spurs of veteran rooster
and scrap meat infected by flies, t
which dried blood and floor sawdus
still cling, and If the underpaid, over
worked chef is a connoisseur Of par
ticularly. strong and juicy brand o
stew, and ne that day has his tempe
I'D, had row with the boss" or per
hans has imbibed much fire-water-
well, then before the contents of scra
meat basket or box, which lies besid
his meat block all day, reach tn
stock pot in the evening, you can b
assured that to-morrow's soup will b
strong. And Americans, you know
season high!
Something Extra, Too.
The stock must be left slowly brew
ing over night, uncovered, to let CT
agulated and unclean matter rise
the surface, and to obtain from II
stock a clear liquid of pale amb'
color. And so it sometimes happel
that a frolicking big waterbury flint
its early grave in the mass of sir
mering bones, or, perhaps, an owe
confident, gamboling mouse fal
there from rafters above or son
other likely place, both to give
their juices to keep mankind going
Infrequent Cleaning.
Going back to the stock pot discu
sion, the old bones and trimmin
therein are boiled more than ono
In many kitchens the practice is
refill the stock pot freshly twice
week and in some slop joints once
week. 1t is evident that the vesi
is cleaned Just as many times as it
emptied-a CHASTITY fact! Such sto
pots as are made of enameled wa
with minute sharp particles of enan
continuously breaking off and findi