Clam Chowder.
One hundred small clams chopped fine; 1⁄2 pound fat salt pork put in pot and fried out brown; 2 small or 1 large onion, and 1 tomato chopped fine. Put all in the pot with the clam juice and boil for two hours, after which add rolled crackers and 1 pint hot milk, letting it boil up. Season with salt and pepper, adding a little thyme if agreeable to taste.
Baked Beans and Bean Soup.
Take three pints of white peas or army beans; wash very clean; soak eight hours; rinse and put to boil with plenty of water, hot or cold, with 11⁄2 pounds beef soup-meat and 1⁄2 pound of salt pork, letting these boil slowly, and skimming as the scum rises. Stir frequently, as the beans are apt to scorch when they begin to soften. When soft enough to be easily crushed with the thumb and finger, season with plenty of black pepper and salt; after five minutes have elapsed fill a nice baking pan—such a one as will do to set on the table—pour in the liquid until it nearly covers the beans, score the pork and put it half-way down in the beans, and bake in a slow fire until nicely browned.
When the remaining beans are boiled quite soft rub them through a colander into the soup; add 1 pint of milk, and season with ground cloves or mace. Just before taking up cut some toast the size of the end of a finger and add to the soup. Pepper sauce gives a nice flavor.
Dry Split-Pea Soup.
Soak one quart dry or split peas ten or twelve hours, and put on to boil in 1 gallon of water, with 1 pound soup-beef, and a small piece of the hock end of ham, nicely skinned and trimmed, (but if you do not have this at hand supply its place with a small piece of salt pork;) season with salt, pepper and a little ground cloves, adding a little curry or sweet marjoram; boil slowly until quite tender; rub the peas through a colander, adding a little rich milk. This soup should be rather thick. Cut bread in pieces the size of the little finger, fry in butter or lard, and put in the tureen when taken up.
Tomato Soup.
To one gallon good beef stock add 11⁄2 dozen ripe tomatoes, or 1 two-pound can; 2 carrots, 2 onions and 1 turnip cut fine; boil all together for an hour and a half, and run through a fine tin strainer; take a stewpan large enough to hold the liquid, and put it on the fire with 1⁄2 pound of butter worked in two tablespoonfuls of flour; after mixing well together add a tablespoonful of white sugar; season with salt and pepper to taste, stirring well until the liquor boils, when skim and serve. The above quantity will provide sufficient for a large family.