Take one can of peas and press them through a sieve. To the pulp add 1 cup of hot water, 1 cup of milk and cream. Dissolve one tablespoon of flour in a little cold milk and add to your soup with 1 tablespoonful of melted butter and salt and pepper to taste.
Clam Chowder.
Four (4) quarts of water to 25 clams.
Four (4) slices of pork fried and chopped.
¹⁄₂ dozen of potatoes, 3 onions chopped.
¹⁄₂ lb of cracker rolled, added before serving. Cook all together for 2¹⁄₂ hours.
Soup Stock.
Buy 3 lbs Shank, have it cut up and the bone cracked. Wash and put on to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt. When it comes to a boil take off the scum put the kettle where it will just simmer for an hr. Then strain into a tin or jar which is to be kept for the purpose and set away to cool. In the morning skim off the fat, then turn gently into the soup kettle being careful not to turn in the sediment. It is now ready to make any kind of soup. Do not boil vegetables in the stock as they cause it to sour. Celery is an improvement in all soups.
Cream Celery Soup.
Wash and peel 3 celery roots, cut in thin slices, cover with 1 qt of boiling water and cook 38 minutes, rub through colander. Put 1 qt milk on in a double boiler and slice of onions, when scalded mix with celery sauce and thicken with 1 tablespoonful of flour and 1 heaping lb of butter and serve with croutons.
FISH
Broiled Shad.
Have it split down the back and lay it on a large meat platter and season with pepper and salt for an hour before cooking. Then rub the bars of a double gridiron with lard or beef suet to prevent sticking. Lay the fish on and broil slowly doing the inside first. Turn frequently. It will take from eight to fifteen minutes according to size of fish. When the bone may be easily lifted from the fish, the cooking is completed. Remove at once to a hot platter, pour over it an ounce of melted butter with a teaspoonful of minced parsley and serve hot.