Evening star., 1914-09-30
CLAIMS ARE UTILIZED
IN TASTY DISHES

In the craze for new dishes with
which to coax our satiated appetites
or to humor our desire for novelty
we often go far af1eld when we might
do much better by keeping nearer
home and sticking to the old ways.
Is there. for instance, anything more
| simple or Incompatible or more ready
to hand than the ingredients for a
properly constructed clam chowder? A
writer has done a public service at
this time when the cost Of living is
| a matter of serious consideration by
a calm discussion of the merits of
an old-fashioned clam chowder and
careful detail of the way in which it
may be brought about. He says:
Rhode Island wears the culinary dec
Newporters and other summer sojourn-
ers travel many miles by yachts and
motor cars to certain fashionable inns
where genuine old-fashioned clam
| chowders and clam bakes are served.
But it Is not really necessary to go
to Rhode Island to get clam chowder.
1t is served during the summer gen.
orally at the hotels and restaurants.
1t is even included among the timed
varieties of soups.
| those who wish to experiment with the
| two-dish dinners. 1t is really too i'm
portant and heavy to serve merely
| as a soup course. 1t Is far better to
| to supplement it with salad and a
| light fruit dessert. 1t combines meat.
| fish and vegetables. and with the SUBJ
| stantial pilot biscuit, which should al
ways accompany it. it Is, like the Span
| ish ola podrida, a meal in itself
There are more ways of making clam
| chowder than there are recipes for pie
| crust. Various parts of the country
| have their fads, their additions and
| omissions for which they claim merit
one thing is certain, the dish Is purely
American.
O1d-Fashioned Chowder.
The old-fashioned chowder was a
| formidable dish, suited for the true
| fsherman's appetite. The chowder of
| today Is far more delicate. The old
| fashioned chowder called for five or
six slices Of fat pork fried crisp and
chopped. Put the pork in the bottom
of saucepan and over 1t a layer Of
chopped CLAIMS sprinkled with cayenne
pepper and salt. Butter Is added in
quantity and then a layer of chopped
! onions, and lastly layer of crackers
broken up and moistened with milk.
over this pour some Of the fat from
! the pan in which the pork slices have
| been fried. Then begin a new round
| of pork, clans and onions, and when
the saucepan is nearly full cover it
| with water and let it all cook slowly
/ for about an hour.
Then drain off the liquor and turn the
| chowder into tureen. Return the fish
liquor into the saucepan and add to-
mato catsup or the vegetable itself If
preferred. Some recipes call for the
thickening of this gravy. but it can
hardly be recommended for dainty
tastes. Plenty Of good butter can be
Z, used. and, with this and the crackers,
| which In themselves have the quality
| of thickening In marked degree, the
| gravy will be quite substantial.
Kitchenette Chowder.
| Kitchenette clam chowder may be
made from the boxed bacons that are
| in the market, new onions, Ber-
muda potatoes and Saline crackers. If
the hard CLAIMS are not procurable the
soft-shell kind that come in punches
! may be used. chopped and cooked as in
, the old recipe. This chowder de luxe
/ is so delicate that 1t can be served to
advantage on toast. 1t Is a fine break
fast dish for hot weather, and whip
ped cream may be passed with 1t for
those who like this new fad in food
sauces.
/ Breakfast CLANS.
/ Another way in which to serve clans
for breakfast Is to chop about two doz-
en- OF them very fine and simmer for
half an hour in hot water enough to
cover them. Beat up the yolks of two
eggs, and cayenne pepper and a little
warm milk: dissolve half a teaspoonful
of flour in cold milk; simmer all to-
gether; pour over buttered toast and
serve.
!, Clam Fritters.
Clam fritters depend greatly on the
| quick, crisp method of their cooking
| and browning. They are delicious when
! well made. They are easy to prepare.
requiring only deft. quick handling and
hot fat deep enough in the pan to pre-
| vent burning.
| For fritters take a dozen CLANS chop
| ped fine and add the clam liqdor to a
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