Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-21
Mrs. Wilson Makes
Hot Chowders
And, on a Crisp Day, They're
re m ptingly Delicious,
Either of Vegetables or OF
Delicate Lobster
BY MRS. NJ. A. WILSON


Copyright. 1889. bv Mrs. ". A. Wilson. An
rights reserved.
ZACH fall season, when the cold chilly
IL days have come to stay. the house
wife who is anxiously guarding the
physical we'll being of her family longs
for some methods Of serving hot soup
that will especially appeal to the
family.
The New England chowdcr Is really
local community dish that is very
! popular in the New England commun'-
ties the year around. The thrifty
housewife can make an appctizing dish
Of chowder from just few left-ovcrs.
Sea foods are plentiful all along the
New England coast, and 1t is my per-
sonal belief that the fish chowdcrs OF
New England cannot be cxccllcd in any
other part of the country. A delicious,
well seasoned and favored dish. steam
ing hot and sufficiently ample TO satisfy
the largest appetite. aS we'll as please
the critical aud delicate taste Of the
epicure. Infinite variety of the chow
dor also lends spice to this won
dcrful all American dish. The chow
der that has milk basis and the chow
der that is made with savory Vegc-
tables. in conjunction with other foods;
are all popular. Along about the end
Of September you will find the Vermont.
Rhode Island and Connecticut folks re-
calling themselves with delicious corn
chowdcr.
Corn ChOwder
Cook one pint of lima beans until
tender in five cups OF water. Drain;
return the water to the saucepan ana
add the corn that has been crushed ana
scraped from six ears. iThere should
be four cups Of water from beans')
One tablespoon Of grated onion, =,
The cooked lima beans, mnshed ana
rubbcd through fine sierc, dtschfd'ng
the skins,
Three green peppers. chopped fine,
after rcmoving the skins.
Cover closely and simmer for twenty
minutes. =,
| While corn is cooking, place in small
| bowl
| Ono cup OF pour.
| One tcdSpOOu ~ Sdf.
| One half tc0SpOOR Of pepper,
| One quarter teaspoon Of hy"'.
Mix we'll and rub into the -four two
| Tablespoons Of butter. S"rHpr III" corn
! from two ears ard add to 'hc rrHparcd
! flour. with one larg" egg. form IL iiitN
tiny dumplings. roll in hour and lay
on plate until needed. Now place in
mixing bowl
| JTO tablespoons nf bnfcf.
Thrcc cups Of milk.
FORr tablespoons OF Horr,
! TtCO Cggs.
Four tablespoons Of melted baticr'
Whip until well blended with rotary
egg bcatcr. and then pour into th'
boiling corn cl,"wdcr. very slowly. stir
ring all thc time. until the mixture
comes TO boiling point. add tho dump
llngs and cook slowly for fifteen minutes
season with sal. aud pepper. and ad'
one quarter cup Of finely chopped parS'
ley.
This is tho most delicious chowdc
YOU ever tasted. and we'll worth trying
IT is especially fine for children am
anemic folks
Fish and corn Chowdcrs also are Yer.
popular.
The thrifty fisher FOLKS in tic iishin:
communities always use the heads "
the cod for this dish.
Place in Il saucepan
Orc and onc.HuL pounds oi trcsj
rcU. cleaned FISH.
) first tying III" fish IN piece oi cheese
; cloth. add three pintS of boiling water
and cook for thirty minutes. Rcmor
fish. and turn on plat" 10 COO. rcmov
bones. and return fish meat 60 tie is
stock. adding
Tpo cups NJ diced potatoe,,
One cup Of coUk"d peas.
ono cup Of rrcH. drnined tomatoes
one cap Of t"mGio miro.
, O"c-haU cup Of finely chopped on
ions,
/ one corot. cu IN tiny dice an
cootcd vAfH tcudcr.
| TrO teaspoons Of sat.
one hHU teaspoon a pepper,
Onc-hdU teaspoon OF thyme,
Ono. quarter teaspoon Of swsI mar
: Jornm,
Tiny bit of bay icnt.
one quarter of dried pepper pod.
Cook slowly for forty five minutes
now add
one cup OF thin cream,
, Onc.hdf cup Of milk,
, Ono-hat cup Of fOW.
, Dissolve the -four in the milk an
cream before adding to tho choWd"i
, and pour in a slow. fine stream. stir
ring we'll all the while. Bring quickl
to boiling 'pout. Etirring. and COO
slowly for ton minutes. Serve wit
toasted pilot crackers.
Lobster ChOwder
9 ibis il n splendid dish and well wort
trying.
Select n live lobster weighing abou
two pounds, plung" into large kettle q
boiling water and cook for thirty min
=. utcs. Remove, chill under runnn
water. open and remove the ment fror
tho tail and claws. Cut in balf-inc
dice with silver knife.
Place in saucepan
ONE quart of milk,
1olkS Of tOur eggs,
: Ono cup Of -four,
a one cup OF crCam.
D Stir 10 dissolve and heat to boilin
point. Cook for five minutes aud the
, add the prepared lobster,
! One cup OF canned peas.
! -Four green peppers, chopped fnc dtte
rcmoring the skins,
Four rcd peppers, chopped fine utte