CHOWDERS
75.—CLAM CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | 1/8 teaspoon pepper |
| 2 cups boiling water | 3 cups hot milk |
| 4 cups potatoes cut in half-inch cubes | ¼ cup sifted crumbs |
| 1 quart clams |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.
76.—CORN CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | ¼ teaspoon paprika |
| 3 cups boiling water | 1 can corn chopped |
| 3 cups thinly sliced potatoes | 2 cups hot milk |
| ¼ teaspoon celery salt | 6 common crackers split |
Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.
77.—CORN AND TOMATO CHOWDER
| ¼ pound salt pork chopped fine | ¼ teaspoon pepper |
| 1 onion chopped fine | ½ can corn |
| 1 green pepper shredded | 2 cups hot milk |
| 3 cups boiling water | 1 tablespoon butter |
| ½ can tomatoes | 2 tablespoons flour |
| 3 potatoes sliced | 6 common crackers split |
| 2 teaspoons salt |
Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.
78.—FISH CHOWDER
| 3 pounds haddock | 1/8 teaspoon pepper |
| ½ cup half-inch cubes salt pork | 1 tablespoon butter |
| 1 onion sliced | 3 tablespoons flour |
| 1 quart cold water | 2 cups hot milk |
| 4 cups thinly sliced potatoes | 6 common crackers split |
| 2 teaspoons salt |
Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock.
79.—OYSTER CHOWDER
| 3 potatoes cut in half-inch cubes | 1 pint small oysters |
| 1 onion chopped fine | 1½ teaspoons salt |
| ¼ cup celery chopped fine | 1/8 teaspoon pepper |
| 2 tablespoons bacon fat | 2 cups hot milk |
| 3 cups boiling water | ¼ cup sifted crumbs |
Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.
80.—POTATO CHOWDER
Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.
81.—SALMON CHOWDER
| 1/3 cup half-inch cubes salt pork | 3 cups hot milk |
| 1 onion sliced | 1 can salmon |
| 3 cups boiling water | 2 tablespoons sifted crumbs |
| 4 potatoes cut in half-inch cubes | 1 beaten egg |
| 1½ teaspoons salt | ½ teaspoon salt |
| ¼ teaspoon paprika | 1/8 teaspoon pepper |
| 1/3 cup flour | ¼ teaspoon onion juice |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers.
82.—SALT FISH CHOWDER
Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.
83.—VEGETABLE CHOWDER
| 1/3 cup half-inch cubes salt pork | 1 quart boiling water |
| 1 onion finely chopped | 3 cups hot milk |
| 1½ cups half-inch potato cubes | 2 teaspoons salt |
| 1 cup half-inch parsnip cubes | ¼ teaspoon pepper |
| ½ cup carrot chopped | ¼ cup dried bread crumbs |
| ½ cup white turnip chopped | 1 teaspoon chopped parsley |
Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.
CHAPTER VIII
FISH[6]
84.—BAKED COD STEAKS
Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often. Remove skin and bone, and pour over fish either Cheese Sauce (see No. 188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.
85.—BAKED STUFFED HADDOCK
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).
86.—BOILED HALIBUT
Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).
87.—FRIED FILLETS OF FLOUNDER
Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted butter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202).
88.—FISH SAUTÉED WITH SALT PORK
Cut one-quarter pound of salt pork in thin slices, try out in frying pan, and remove scraps to platter. Cut cod, haddock, white fish, or any similar fish into one-inch slices; wash, season with salt and pepper, dip in corn meal, and sauté on each side in pork fat about seven minutes, or until brown.
89.—BROILED OYSTERS
Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.
90.—OYSTERS WITH BROWN SAUCE
| 1 pint oysters | 1/8 teaspoon celery salt |
| 3 tablespoons bacon fat | 1/8 teaspoon pepper |
| 5 tablespoons flour | ¼ teaspoon kitchen bouquet |
| Stock or milk | 1 teaspoon Worcestershire sauce |
| ½ teaspoon salt |
Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).
91.—CREAMED OYSTERS
| 1 pint small oysters | ¾ teaspoon salt |
| 2½ tablespoons butter | ¼ teaspoon paprika |
| 5 tablespoons flour | ¼ teaspoon celery salt |
| Milk |
Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.
92.—CREAMED OYSTER PIE
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.
93.—OYSTERS AND MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.
94.—OYSTER SHORTCAKE
Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.
95.—PANNED OYSTERS
Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.