The Washington times., 1925-09-28


WHAT dish can be mentioned
w which, is more typically Ameri-
can than the cnowler2 No traveller
to the coast resorts of New Eng
land would feel that his visit had
been complete unless he had tasted
the wonderful clam and fish chow
ders for which these places are fa-
NOUS. New York is celebrated for
a clam chowder very different from
that of New England. but none the
less delicious. The South has ats
gumbo soups, which are chowder-
like in their consistency.
The regulation rule for chowder
calls for salt fat pork in the max
ing. We have found. however. that
delicious chowders can be made by
using one of the hardened vegetable
fats in the place of the pork, pro-
vided special care is taken with the
seasoning The amount of fat used
in the chowder should depend upon
the character of the chief ingredient
used. Parsnips have only half the
fat that CLAIMS have. Consequently
a chowder made from the parsnip
will require more fat than a clam
chowder.
Any of the chowders may be
varied in appearance by cutting
the vegetables in different ways. In
any case, it is not practical to
slice the potatoes for a chowder.
When sliced, they have tendency
to become broken and mushy.
Dicing is much better method to
employ. Potato balls or cones.
which can be made with the help
of small inexpensive tool. are
equally good An ornamental chow
der may be produced by the use
of the fancy vegetable cutters.
The chowder, which is served as
the main dish. should contain less
LIQUID than the chowder used in
place of the dinner soup. For the
former we have evolved a basic
rule; no matter what vegetable or
fish is used. this general plan can
be followed. Use two or four table
spoonfuls of hardened vegetable
fat or sliced fat pork, the amount
depending upon the character Of the
chief ingredient of the chowder
Place the fat directly in the kettle
or stew panNjn which the chowder
is to be cooked In the fat cook
for about five minutes one medium
sized onion, chopped. Add two cup
fuls of potatoes diced into half-inch
cubes or cut into fancy shapes as
suggested above. Together with the
potatoes add two cupfuls of boiling
water.
If raw material-like fish is being
used for the chowder. cook the pO-
tatoes until they are half done.
then add two cupfuls of fish and
simmer ten minutes. if cooked ma
teTial. as previously cooked vege-
tables or canned fish. is being used
cook the potatoes until nearly done,
ten 10 fifteen minutes, then add two
cupfuls of vegetable. If any raw
vegetable, such as celery is used.
add it with the potatoes. At this
point in the chowder-making, add
two cupfuls of hot milk. one and
one-half teaspoonfuls of salt. one
fourth teaspoonfuI of paprika
Thicker the chowder slightly with
one tablespoonful of butter or
nIargarfn. and one tablespoonful of
flour, blended well together To
blend. melt the butter i'm IA small
saucepan, add the flour. and cook
till bubbling. then add spoonfuls of
liquid from the chowder until it is
Of consistency to pour into the
chowdcr itself. Cook the chowdeI
from three To five minutes longer
and serve at once. ChowderS are
generally served with split common
or Boston crackers. = lot bread is
sometimes the choice
The crackers may be added 10
the chowder just before serving if
desired. Some prefer to soak them
i'm enough cold milk - moisten he