=SOUPS=
=Bean Porridge=
Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonfuls of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.
=Connecticut Clam Chowder=
3 or 4 Slices of Salt Pork 3 Potatoes 2/3 Onion 1 Cupful of Tomatoes 3 Crackers 1 Teaspoonful of Parsley 25 Soft-shelled Clams 1 Quart of Water Salt and Pepper 1 Cupful of Milk
Cut three or four slices of salt pork and fry in the bottom of a kettle. Add the potatoes cut into dice, onion shaved, a cupful of stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled clams, and boiling water. Add salt and pepper to taste and cook till the potatoes are tender. A little hot milk may be added just before taking up.
=Massachusetts Clam Chowder=
3 Quarts of Clams 6 Medium-sized Potatoes 1 Small Onion 8 Boston Crackers 4 Slices of Salt Pork
Wash the clams clean, put them on the stove to cook, with one pint of cold water. Boil until the shells burst open. Remove from the stove, pour the clam liquor into an earthen dish and set away to settle. When the clams have cooled a little, pick them from the shells, remove the night-caps, cut off the head, to the shoulders, washing each clam. Cut three or four slices of fat salt pork and fry in the bottom of a kettle with half an onion. Skim these from the fat, pour in the clam liquor, add a little hot water. When this boils, add the raw potatoes, which have been pared and sliced thin, and cook until tender. Split the crackers open and soak till soft in milk or water. Add these and the clams to the potatoes. Cook ten minutes, then add a quart of milk and salt, if needed. Do not let it boil after adding the milk. Serve hot. This is very delicious.
=New England Fish Chowder=