The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-14

| ulhCu Sth9OhlHb W NC oNOAN~Ns
to the use Of salt, until the food comes
to the table.
CLANS are credited with many RENE
dial qualities. the juice being a tonic,
appetizer and stimulant The broth is
favorite delicacy for invalids, and
as n summer soup, served in cups, hot
or cold. with n spoonful OF whipped
cream on top, 1t is unsurpassed
Clam chowder, when delicately made
from small young clans, is very good
Carefully chosen bacon may be used
instead OF the fat pork that the old
recipes call for. This may he cut in
small bits and placed In the bottom OF
| the saucepan white enamel by prefer
| ence), with n dozen or more of the
small clans over 1t. Plenty Of fine
| butter, pepper and salt are sprinkled
| over the clans. Then new potatoes
| cut in tiny dice may be added. Some
use onions also, but they seem too
strong of flavor to use in this spring
| chowder de luxe.
Add a pilot cracker or two, broken
up, then some warm milk, the pan
being on the range during the MIX
ing and well watched to prevent burn
ing or scorching. More clans. more
bacon, potatoes, cracker and milk may
he added or the addition Of the second
lot Of cracker may he omitted, as II
has too thlckeninR effect
| Use plenty of butter and enough
milk to keep the mass well mostened.
Cover the saucepan and let the chow
der stew slowly for about an nour.
Il Add milk as IL reduces. Tomato puip
or catsup Is deemed an Improvement
by some. while others prefer only rhe
delicate clam flavor A glass Of white
: wine is an Improvement a chowder
made in this fashion will be found
very different dish from the usual res-
taurant made variety.
! Young clans, rolled in -four and
fried crisply in very hot fat then
, served on toast, are delightful
breakfast dish. Clam fritters also
give zest to the first meal OF the day
; when all other dishes have grown
! tiresome. For these take twelve
clans, a pint of milk and three fresh
eggs. Never use second quality eggs
r for cooking.
! Add the clam Juice to the milk: heat
l the egg In with salt and pepper and
blended -four; then add the chopped
II fhAib - "a at ~
I time in hot fat. When the fritters
are "A golden brown drain them on
I brown paper and serve on platter
with fresh parsley.
CLANS combine better with toast
than almost any other food. Soft
9 clans steamed and served with
toast, are good.
g An attractive supper dish is made
II | In this ralxa IN
u rolls are the best for this purpose
: and remove a small portion of the
crust. Then scoop out the soft In
terror. Fill the space with freshly
opened Little Neck CLAIMS. replace
the crust and after moistening with
n milk to prevent drying up, place IN
the oven. -
With the clam juice make sauce,
y adding a little warm water, thicken-
e ing with Hour and butter. paprika.
= tabasco sauce and Worcester SHIRE.
BLEND all these toVether smoothly and
II add tomato catsup II the color and
IS flavor are liked. Then remove the
rolls from the oven and pour this
=, sauce thickly over them.
Duckling with rhubarb tart IL an
IL ideal spring combination. now that
lie lamb and mint sauce have grown a
Ia trihe old. The duck must be plump
but not layered with fat as 50 many
D. Of the incubato birds are. II can
1t be stuffed with bread crumbs, butter
and chopped onion, also herbs II de-
= sired. Chives mix very well in foods
OF this kind.
u Make the rhubarb tart in a deer
lie yellow earthenware dish, using a
~ delicate pastry and leaving the tor
. open. Use sugar plentfully and serve
- the tart in the baking dish, which
III may be slipped into a silver outside
It dish II desired. 81
The young carrots, beets and tura
nips should have place on all sprint
ie tables. Too soon d. they change into
re the full grown vegetables more sub,
- stantial. OF course, but not Of tn,
49, same early delicacy Of their frs
growth. Carrots can he boiled Who'll,
u and served with a cream sauce. Beet,
ID also may he boiled whole and servet
10 with melted butter.
Asparagus, like lamb and min
p" sauce gets TO be an old story by May
CO but those who have tired OF II as
e. hot vegetable can serve II cold as
salad with vinaigrette sauce. Col
h, salads of the young spring vegetable
he are delicious. Caulifiower. peas. car
ne rots, string beans, all combine beauti
w fully for this purpose.
Is, As a dessert rhubarp may be serve
We in various ways in the spring. Straw
berries and cherries will he better 4
en- June, and by that time rhubarb Wi
ny have lost a great deal of its pristin
Fir deiicary
Ii II can he used after the old Eng1is
all method for Rooseberry fool which
de at It's best cold and covered with
so merinRue made from the whippe
r. whites Of eggs and sugar. Peel an
es. cut enough young rhubarb stalks I
ng MI a quart measure. handling II dell
tie catcly and using white enamel war
nd for cooking. Stew gently until
Fir softens In Just enough water To cove
ire and before II breaks rub II throug
he n sieve. Then heat in a tablespoon,
I'm Of butter, a cup of powdered suga
ow and the whipped yolks Of four eggs
us Place in individual glasses and NJ
ne, in tho iceboX after the mixture ha
ng cooled. Then with the whites of IN
nst eggs and three tablespoonftils Of suga
make the meringue TO he placed a.
Of tractively on the top before sendin
Ish TO the table. A maraschino cherry q
lal black dollhouse grape can be use