The Washington times., 1928-10-08
Fish Chowder

| / tablespoonful Worcestershire Sauce
pounds of fish
] u pound of salt pork
| 10 large potatoes
/ onion
IL soda crackers
| Salt
| cupfuls of white stock or rice water
| tablespoonfuls of flour
tablespoonfuis of butter
| Any fresh, white fish may be
used. Skin the fish, remove the
tleshy part and cover the bones,
head and skin with water. Let sim
mer for half an hour. Add the
onion with the salt pork. both cut
in small pieces. Strain this LIQUID
| through q fine strainer and pour
over the white flaky part OF the
| fish.
Add the potatoes cut in small
pieces, salt and simmer until the
potatoes are tender. Then add the
white stock or rice water and the
soda crackers cut in half and spread
with part of the butter.
Melt the rest or butter. Stir In
the flour and all part of the liquid
stock from the fish to make
smooth paste. Pour this back into
the chowder to thicken it. Add the
L. & p. worcestershire Sauce. Serve
in soup plates or from soup
| tureen.
New York Fish ChOwder
For this chowder use three cup
| fuls of tomato juice in place or the
white stock or rice water, and one
cupful Of freshly crumbled bread in
| place of the soda crackers in the
above recipe. Also add a bit or
parsley. Cook and serve as usual.
English Chowder
Add n cupful of croutons-fried
bread cubes-to the New York fish
| chowder before serving.
Clam Chowder
For this use 20 CLAIMS in place OF
the fish in the above recipe. Sort
and wash them thoroughly. Allow
to stand in cold water for half an
hour, drain off the water, strain.
ing it through several thicknesses
of cheese cloth. Scald the clans in
this water and use the water in
place Of the stock or rice water in
making the chowder. Make sauce
from the clam liquor, the butter
and the flour, and add the potatoes,
clans, onion and L. & P. Worces-
tershire sauce to this. Add crackers
last.
Italian ChOwder
Sprinkle the New York fish chow
der generously with grated cheese
when serving each dish, or pass the
grated cheese and permit each per-
son to sprinkle his own chowder
with cheese as he desires.
Corn ChOwder
For this chowder use in place Of
the fish given in the fish chowder
recipe quart can or 4 cupfuls of
corn. Omit the salt pork and onion
and use potatoes instead of 10.
and just before removing from the
fire stir in the well-beaten yolk Of
an egg.
Potato ChOwder
This is made in the same way as
the plain fish chowder, emitting the
salt pork and fish and adding just
before serving one chopped hard
cooked egg.
Mushroom Soup
tablespoonful of L. & p. worces-
shire sauce.
cupful Of dried mushrooms or
cupfuls fresh canned mush-
egg yolks
2 cupfuls Of white sauce.
II dried mushrooms are used,
soak them in water over night.
Put the mushrooms through the
meat grinder, or cut very fine with
scissors Saute the ground mush-
rooms in little fat, add a small
amount Of water and press through
PURGE strainer. Add the yolks
of 2 eggs and cook one minute
more. Add the L. & P. Worcester.
shire sauce.
Baked Bean Soup
tablespoonful of L. & p worces.
terskiTe sauce.
cupfuls of cold baked beans.
cupfuls Of water.
| Salt
z slices of onion.
z sliced carrot.
+ tablespoonfuls OF fat
tablespoonfuls of flour.
Put the beans, onion and carrot
in a saucepan with four cupfuls of
water. and allow to simmer for
half an hour. Put through a col
ander or coarse sieve Add a little
salt and the flour and fat which
have been cooked together. Season
with the l.. & P. Worcestershire
sauce and serve.