Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-30
,,y MRS. NJ. A. WILSON

c..,,i6ht, 1922. bp Mrs m. a' ""'0'' nv
CopVTiW' rights reserttd
-,ur carly French settlers in Canada
Lr,,obt with them the chaudiere. a
Inttle in which they cooked chau :
isIse a bouilleurs. n sort of thick stew
uielh ui.h Segetables. From this comes ouI
VIII wn.,con chowder. The New England
aiInnss.sy;fe. near neighbor OF the
eonch Canadian. soon adapted this
5s,0S for her family, and the chowders
~ New England are famous for their
JsIIcious savoriness. =,
The chowder is particularly adapted
.cojd weather dish; hot stimulating
"a AZ the same time satisfying. Meat,
sS ssS and vegetables, all invite the SO :
nor .orv goodness Of the chowder. and al
most v,yt endless is the variety that can
be served. A.
~ utilizing lefto.vers. as well as heip-
ius ~, w, economical dish It will soon find
40 M,rominent place in the menu OF the
M.,ftv woman. The national thrift OF
ha French Is well known. and the
.,nne,sewife ,ne when marketing quickly
uo,ss out little odd lots Of vegetables,
IA when she has struck bargain she
,hsr hurries home and soon the mincing
hn,ie Is busy and the chaudiere Is
,,som,ne away, and when the meal is
ssrred the happy, BRAVO bravo. Ia
,houdiere de diner
The first American chowders were
made OF fish, clans, oysters and lob
tors, the abundant sea foods OF the new
Enolond coast. I have collected some
.ocInes from both French Canada and
N. Now England housewife.
Chaudiere dc Lapfn
. rabbit Chowder)
This IA n delicious favorite Of the
c.nuck. and is prepared as follows:
Have butcher prepare rabbit for stew
ius. cutting in small pieces. Now
Lace In a chaudiere or deep Kettle.
One. quarter pound OF salt PORK,
'' One cup Of finely chopped onions.
TINY BIT of garlic,
One taggot OF soup heros. onoppeo
Cook very slowly until the fat pork
nets. Do not let brown. Then add
The rabbit and two quarts OF water,
Two large carrots cut In dice. Simmer
slowly S for four hours; then remove
The rabbit and chop meat fine and re-
turn 10 Tue stOth "lIh 80,
Three CUPS potatoes, cut IN dice and
pdrboiIed,
Ore.h half cup of -four, disSolced IN
bse. half cup Of cold udter,
One teaspoon OF thyme,
Too teaspoons OF sat-,
One teaspoon Of pepper,
Cook for one half hour and then serve
with toasted bread cut In dice. The
riblets neck and back of n stewing
rhicken may be used in the place OF the
rabbit.
The New England housewife, ever
thrifty, usually uses the heads of cod
md other fish for this dish, or you
may use any cheap fish that the market
nffords. Wash four heads OF cod. or
bther fish; or use one and one-half
bounds OF cheap fish place In sauce
pan and add
Tno quarts OF tcdter.
One carrot, cut in dice
Four onions, sliced thin,
One taggot OF soup herbs.
Bring to q boil and cook slowly for
the and one-half hours, then remove
The heads and pick off the fish meat.
Return the fish meat to the kettle and
Sdd
Tro cups Of milk,
One cup of -four.
Stir and dissolve the -four In the milk.
Then add to stock and bring to boil,
iddiny
TTo cups Of finely diced potatoes.
parboiled,
One cup Of peas,
One-hat cup Of finely chopped
parsley,
One tablespoon of salt,
One teaspoon of pepper,
One-hdt teaspoon OF poultry season.
ing.
One teaspoon of thyme.
Cook slowly for twenty minutes. Then
teye
Clam Chowder. Boston Style
Wash six large clans and place in
Eettle. Add
Three cups Of cold rater,
Cover the kettle closely and steam
until the clans open. Remove the
rIams. Strain the liquid in the kettle
hhd mince the clans fine. Now place
In small saucepan
-FOUR tablespoons Of bacon drippin9s,
foWr medium size onions, minced
lne,
:, Cook slowly until the onions are soft;
inc onions must not brown. Now add
One lerel tablespoon of -four,
Stir to blend. Then add
Iro cups Of milk,
The strained clam liquor.
Stir and bring quickly to boil. Cook
Tor ten minucs. Then add
one aud one half cups of finely diced
potatoes. porboiied,
-Four tablespoons OF finely chopped