Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-27
Clam Soup
Baked Beans

fOtdIO INOdSbGu III OpSh L ilO
Corn on Cob Coleslaw
Layer Cake Coffee
or
Deviled CLANS
Fish Cakes
Potato Salad
Pie Bread and Butter Coffee
Clam Soup
The clam soup is made at home and
is then brought to the center for this
supper in large demijohns. 1t can
then be reheated. Beans are also
baked at home, and when a fire is
made to bake the potatoes in the
open lot the bean pots are placed in
the embers to reheat.
So this leaves just the corn to cook
and then the coffee to make. At
supper given last fall it took just
one and one-half hours to prepare
this meal for serving a party of 100
people. Serve the clam soup in mugs
or large cups.
Clam Soup for Twenty-Five People
Mince one-half pound of salt pork
fine and place in large soup kettle
and add three cups Of finely chopped
onions. Cook slowly, taking care not
I'd brown. Now add
.Twenty- -fve finely minced CLANS,
Liquid from CLAIMS,
Four quarts of milk,
Five pints of rcater,
= TWo cups of -four.
Dissolve the flour in the water be-
fore adding to the clam soup.
One bunch of potherbS.
,One-hGf teaspoon of thyme.
Stir constantly until boiling and
then cook for ten minutes. Season,
and when ready to serve add
One-half cup of finely chopped
parsley,
,One-half cup Of butter.
Baked Beans
Wash and look over very carefully
three and one-half pounds of navy or
lima beans. Wash we'll and soak in
plenty Of water over night. In the
morning parboil and rinse under cold
water and. place the beans in pots
now cut one and three quarter
pounds of salt pork into two-inch
pieces and divide among the beans
Place
One gallon of ste1CeG tomatoes,
Screen Tablespoons of salt,
,Ti0o tablespoons Of pepper,
TsUo tablespoons of mustard,
One and one-half cups of sirup,
T'Wo cups of finely chopped
in a bowl and mix and then divide
over the beans and then cover them
with plenty of water and bake slowly
all day.
This entire menu, with the excep.
ton of the sliced tomatoes and cof,
fee, may be prepared before and
heated when ready to serve.
Deviled CLANS
Wash and look over twenty clans
and then drain and dry and chop fine
Now place in a saucepan
TtUo quarts of milk,
Four cups of sifted -four.
Stir to thoroughly dissolve ant
then bring to boil and cook slowly
for fifteen minutes. Add
The weIl-drained chopped CLAIMS,
Thee-quarters cup of fnell
chopped onion,
Ons-half cup of finely chopped
parsley,
Three tablespoons of salt,
One and 0ne-hay tablespoons o.
paprika,
One tablespoon of mustard,
One tablespoon Of WOrcestershirt
saaee.
Stir to thoroughly mix and then
cook for ten minutes. Cool and fill
into well-cleaned clam shells and
brush with beaten egg and sprinkle
E with prepared crumbs. Place in the
oven TO brown well and when needed
reheat.
TO prepare the bread crumbs: Put
stale bread through the food-choppeI
:. and then rub through the colander OF
= sieve. Rub one cup of shortening
iuto two quarts of crumbs and heat
lust enough TO work the hands
fbrough comfortably.
Fish Cakes
Soak stale bread in cold water
until very soft and then place in a
6iece Of cheesecloth and rinse dry
Rub through fine sieve the follow.
inR materials needed for twenty-five
i.sn cnkess
T.po qNorts Of prspnrsd stall
fs'< ssss II salmer