-FANNIE MERRITT FARMER.
Chicken Chowder.
Take the remains of a stewed chicken, cut the meat off the bones and with a scissors clip it into small pieces; put the bones in a kettle with cold water, adding any left-over chicken gravy, and let them stew till all the good is out of the meat. Strain, add 1 quart milk to each quart chicken stock, a tablespoonful minced onion, fried with a table spoonful salt pork, 9 cupfuls par boiled potato cubes, 2 tablespoonfuls butter, the cut-up chicken, and flour enough to thicken slightly; salt and pepper to taste.
Clam Soup.
peck clams in shells, Salt to taste, ' 1 teaspoonful pepper, / teaspoonful cayenne pepper, 1 tablespoonful chopped onion, 1 tablespoonful chopped parsley, 1 tablespoonful butter, 2 tablespoonfuls flour, 2 cupfuls milk or cream.
Prepare the clams by boiling in the shells, and cutting as directed for dam chowder, keeping the soft part separate from the hard. Pour off 1 quart clam liquor after it settles, be ing careful not to take any of the sediment; put it on to boil, and re move the scum. Add 1 pint hot wa ter, and season to taste with salt, pep per, cayenne, onion, and parsley. Put in the hard part of the clams. Simmer fifteen minutes, strain, and boil again, and when boiling thicken with flour cooked in the butter. Add the hot milk or cream and the soft part of the clams; serve at once.
Another method of preparing clam soup, if needed quickly, is to heat the clam broth to a boiling point, add the clams cut fine, season, and pour into the tureen over 9 eggs beaten up with boiling milk.—Many J. Lix-colaf.
Onion Chowder.
3 quarts boiling water, 9 cupfuls minced onion, 1 quart potatoes cut in dice, 3 teaspoonfuls salt, teaspoonful pepper, 3 tablespoonfuls butter, 1 tablespoonful fme herbs.
C,00k the onion and butter to gether for half an hour, but slowly, so the onion will not brown. At the end of this time, add the boiling wa ter, potatoes, salt, and pepper, and cook one hour longer, then add the fine herbs, and serve.—Maxia PAR LOA.
Sportsman's Broth (English recipe).
Take grouse, partridge, or any other game you have; cut in small joints, put them into a pot with water and plenty of vegetables whole. Let it stew slowly four or five hours; then take the best pieces you have saved out, season them and toss in a little flour; brown over a quick fire, and add to the strained stock with 19 small onions, 2 heads celery, sliced, and half a cabbage shredded fine, to stew slowly till tender. Half an hour before serving, add 6 potatoes cut in slices.
Clam Chowder.
peck clams in shells, 1 quart potatoes sliced thin, A 9-inch cube fat salt pork, 1 teaspoonful salt, teaspoonful white pepper, 1 tablespoonful butter, 1 quart milk, 6 butter crackers.
Wash clams with a small brush, and put in a kettle with cupful water. When the cleans at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shells; remove the thin skin; cut off all the black end (cut the " leather straps" into small pieces), leaving the soft part whole. Let the clam liq uor set, and pour it off carefully. Use half water and half clam liquor. Fry the pork and onion; add the po tatoes, which have been soaked and scalded, and boiling water to cover. When the potatoes are soft, add the clam liquor, seasoning, and clams; when warmed through, add the hot milk, and turn into the tureen over broken crackers.—Maxy J. Lnrcoix.
Old-Fashioned Bean Soup (New England recipe).
9 cupfuls white beans, 3 pints cold water, 4 ounces lean salt pork, cupful chopped celery, carrot, 1 onion.
Soak beans for several hours in cold water; then drain and put them with the pork over the fire; wash and scald in boiling water; add to the beans as soon as they boil celery, carrot, and onion; cover and cook till the beans are tender; then strain the soup, season to taste with salt, and serve with small pieces of toasted bread. This soup may be served without being strained—some people prefer to have the beans whole in the soup. A little beef extract and cup ful cream is always an improvement, but the soup is very nice without them.
Herb Soup.
1 cupful finely shredded spin, ach, I cupful shredded sorrel, i blanched and sliced leek, White heart leaves head lettuce, 4 potatoes, 3 teaspoonfuls salt, 4 tablespoonfuls butter, 1 tablespoonful chervil, 2 quarts boiling water, pint croutons.
Have the sorrel, spinach, and let tuce fresh, tender, and free from tough midribs. Wash and shred. Cut the washed leek into thin slices. Put in the stewpan with the butter and cook fifteen minutes, being care ful not to brown. Now add the po tatoes, salt, and boiling water. When the soup begins to boil, draw the stewpan back where the contents will cook gently for one hour. At the end of this time, crush the potatoes with a fork, add the chervil, and simmer five minutes longer. Turn into the soup tureen, add the crou tons, and serve. If preferred, the soup may be rubbed through a pura sieve, returned to the are, and when boiling hot be poured on the yolks of 2 eggs which have been beaten with 2 tablespoonfuls milk. This soup may be varied indefinitely. Any number of green vegetables can be employed in making it, care be ing taken to use only a small quan tity of those of pronounced flavor.—