SCALLOP STEW
Parboil one quart of scallops. Boil one quart of milk, season with butter, pepper, and salt, add the parboiled scallops, and one-half cupful of cracker crumbs. Reheat and serve.
HOFFMAN HOUSE CLAM CHOWDER
Chop fine one dozen large clams, one quart of tomatoes, and six large potatoes. Add one quart of milk, a tablespoonful of minced parsley, and the juice of the clams. Cook for forty-five minutes and add six crackers pounded fine. Season with pepper and serve.
CREOLE CORN CHOWDER
Fry brown in butter four large onions. Add five tomatoes, two sweet green peppers shredded, and two cupfuls of corn cut from the cob, or its equivalent of canned corn. Add boiling water to cover, season with salt, pepper, and sugar, and cook until the vegetables are done.
FRUIT SOUPS
CHERRY SOUP
Stone four cupfuls of sour cherries. Cover with a quart of cold water and bring to the boil. Add half a cupful of sugar, and when the cherries are soft, rub through a colander and return to the fire. Thicken with one tablespoonful of arrowroot, rubbed smooth with a little cold water. Bring to the boil once more, while stirring and when sufficiently thick take from the fire. Add the juice of half a lemon and serve very cold in sherbet cups with cracked ice.