The Washington times., 1925-09-28

fore adding. This recipe will
serve fo(K people as the main part
of the meal. Any materials which
blend well together can. be com
bined to make a chowder. But
this same foundation can always
be used. Tire following recipes are
illustrative of some of the possible
combinations.
A fish chowder is perhaps the
best known of all chowders. Select
fish, having white flesh. such as
fish. such as the whiting, can be
used, but are not so good a choice
as the larger varieties. Fhe fish
will probably be clean when
purchased. so the first step in pre-
pairing it for chowder-making is to.
skin it. With a sharp knife remove
the fins along the back, cut off
marrow strip of skin the whole
Length of the hack. Loosen the skin
on one side from the bopy projec-
ton near the gills. If the fish is
fresh. the skin, once started. may
be easily drawn off. If the flesh is
soft, do not work too quickly or
it will be badly torn Tearing may
be avoided Ey allowing the knife
TO follow the skin closely.
Alter ESIilONIiiS the Shul II Jill
one side, turn the fish and skin
foc other side. After skinning. re-
move the flesh from the bone.
Beginning at the tail, run a sharp
knife under the aesh close TO the
backbone, and with the knife fol-
low the bone the entire length.
Make as clean a cut as possible.
Thus half the flesh is removed.
Then turn and remove the flesh
from the other. side. Now cut the
fish meat into chunks about two
inches square Measure two cup
fuis. Any remaining fish can be
used in croquets or scalioped.
Place the fish bead tail. and
bsnes, broken into pieces. i'm stew
pan and cover with three cupfuls of
cold water; bring slowly TO the boil
ing point and cook twenty minutes.
In the chowder kettle place four
tablespoonfuls of fat and one med
ium- sizedI onion, chopped. Cook
together until the onion is yellow,
add two cupfuIs of diced potatoes,
and the liquor strained from the
fish bones. There will be about
two cupfuIS. When half done, add
the fish, cover and simmer ten
minutes. Add one pint of hot
milk and one-ffaIf teaspoonful of
salt. and one-fourth teaspOonful of
pepper BIND the chowder slightly,
with one tablespoonful OF margarin
ana one tablespoonful of flour, COM
bined Cook three minutes and
serve
To make a Cape Cod Clam
Chowder use two dozen soft CLAIMS.
These may be bought either in the
shell or "shucked." Remove the
CLAIMS from the liquor, clean and
wash them Heat the liquor to
the boiling point and strain through
cheese cloth. Chop fine the hard
part of the CLANS. in the chowder
kettle place two tabIespoonfuls OF
fat and one chopped onion.
Cook together until the onion is
yellow Add two .:upfuls of diced
potatoes, one pint Of boiling water
and the chopped clans Cook UNI
til the potatoes are nearly done.
then add the sort part of the
CLAIMS, one pint Of hot milk, one
and one-half teaspOOnfuls of salt.
one-fourth teaspOonful of pepper,
and the clam liquor which has been
! relocated Afd thickened slightly
with one tablespoonful Of .narg%ria
and one tablespoonful of flour
blended. Cook five minutes and
serve.
| MusSels are not eaten so much
| in this country as across the water,
| but they are well adapted to chow
| der-making. You will have to pur-
chase them in the shelI--one-half
| peck will be sufficient They are
very sandy and must be thorough.
! IL washed TO remove them from
/ the shells, place them in d
tsteamer over boiling water just
long enough to open the shell.
Then with small knife the mus
sells can readily be taken out. They
should be rinsed again in d cOlander
! 10 remove any rema ming sand.