Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-23
Fish and Clam Are Not the
Only Foods That Can Be
Made Into This Variety
of Soup
By MRS. M. A. WILSON
COPYRIGHT, 1919. bv Mrs. ". A. wilson.
All Rights Reserved.


Copvrtoht, 1919, bv Mrs. VI. A. wilson.
All Rights Reserved.
CHILLY days give one the desire
~ for something hot, most fire.
quently for some soup, bouilIon or
a chowder. The New England house
wife sets great store by good dish
Of chowder; in fact, the New Eng
land family halls with delight the
various chowders that are part OF
their winter menu and which help
out the economical scheme in keeping
the budget within ones allowance.
When chowders are mentioned
most people think of fish and oysters
and clans as the variety, whereas
the economical New England house
wife sees celery, potatoes, peas, len
tils, beans and tuInips and cabbage,
thus providing a splendid variety.
Chowder is the old English por-
ridge of the Elizabethan days, when
the family trencher held delicious
and savory porridges.
In making the vegetable chowder,
such as potato, celery, onion, carrot,
ETC., pare the vegetables and then
adjust the coarest knife on the food
chopper and put the vegetables
through it. Make a faggot of soup
herbs as follows: Separate one bunch
of potherbs and divide into six parts
and add to each part
One small branch of cele1B
One small piece of carrot,
One-sirth of leek, splitting the
leek length1Oise in half and then cut
ting each halt in three pieces.
Now thread bay leaf on a piece
of string and tie each faggot secure
ly. Place on tray near the range
and let dry. When dry place in a
fruit jar until needed. Salt pork.
bacon and ham fat or drippings may
be used for all chowders. Use five
tablespoons of the bacon or ham drip
pings in place of the salt pork.
rotate InOWueT
Mince fine two ounces of salt pork
and then place in deep saucepan
and add
One cup of finely chopped onions.
Cook slowly until the pork is well
rendered and then add
Three cups Of the finely chopped
raw potatoes,
One carrot chopped fine,
One fuggot of soup herbs,
Three and one-half cups Of 1cdter.
Bring to boil and cook slowly for
twenty minutes. Now place three
cups of milk in bowl and add one
half cup of flour. Stir with a fork
to thoroughly dissolve the -four and
then bring to a boil and cook for five
minutes. Season with
T1Uo teaspoons Of salt,
One teaspoon of 1chite pepper,
Tiny pinch of thyme,
Three tablespoons of finely chop
ped parsley.
Serve with a small slice of toast in
each dish.
Oyster and Celery Chowder
Look over carefully fifteen oysters
and then wash and chop fine. Strain
the juice and add sufficient water to
the juice to measure two cups. Now
mince fine two ounces of salt pork
and add four onions chopped fine and
cook slowly until the onions are soft
and then add
One fuggot Of soup herbs,
One cup Of finely chopped celery.
Use the leaves as we'll as the
branches of the celery. Now add the
water with the oyster liquor. Bring
to boil and cook for fifteen minutes
and then add the prepared oysters.
Place two cups of milk in bow
and add seven tablespoons of flour
Stir to dissolve the flour and thel
add to the chowder and bring to
boil. Cook for ten minutes and thel
season with
T1Oo teaspoons of salt,
One teaspoon of pepper,
Three tablespoons Of finely chop
ped parsley.
Serve with croutons.
Baked Bean Chowder
Place five tablespoons of bacon o
ham drippings in saucepan and ad
one cup of finely chopped onions
Cook until the onions are soft an
add
One and one-half cups Of ntdshe
baked beans,
Four cups of t0ater,
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