Culinary echoes from Dixie

Preface

This book of Southern recipes and many contributed by friends in other sections of the country, is designed to meet the demand of numberless friends whom it has been my good fortune and pleasure to teach during my tours through the United States.

It has been a great pleasure and gratification to me to see the growth of interest in cookery and household efficiency. Fifty years ago, women of refinement were prone to declare almost boastingly that they had never cooked a meal in their lives, and today we note with interest their granddaughters cooking wholesome meals without becoming degraded in the work.

These recipes have been tested and changed to meet the modern necessity for economy.

I desire to thank the many housewives all over the country for the kindness and encouragement that have spurred me on to launching in the world my ' *mid-channer ' effort.

Kate Brew Vaughn

Price $1.00 By Mail, Postpaid, $1.15

Contents

CHAPTER PAGE

II. Living on the Budget Plan 4

III. Kitchen Conveniences - ~ - 6

Chapter I Food

Anything taken into the body to repair waste, build muscle and tissue, or give heat and energy for the performance of functions of the body, may be called food. Food is taken raw and cooked, and cookery is simply the application of heat to kill bacteria, add flavor, and aid digestion. In applying heat, it is necessary to know just what changes are necessary to perfect the special food to the individual needs.

The body is composed of about 16 different elements, as oxygen 62>^%, hydrogen 10%, carbon 21>^%, nitrogen 3%. Sulphur, silicon, iron, sodium, calcium, phosphorus, potassium, magnesia, fluorine, chlorine and iodine make up the remaining 3%, and these are combined in an aggregation of cells, tissues, organs, muscle, blood and bone. The cells and tissues are being constantly worn out and new ones are built up to repair this waste out of food we eat. Food is made over in the body to form bone, nerve and blood, muscle and tissue.

We divide food according to its function in the body; viz., proteins, carbohydrates, fats. Foods burn in the body by process of oxidation. Proteins contain carbon, oxygen, hydrogen, nitrogen, and sulphur; and we find these elements in meat, fish, eggs, milk, cheese, cereals, beans, peas, and lentils; and we find that proteins, water, and mineral matter build tissue and muscle and liberate heat and energy.

Carbohydrates in form of sugars and starches yield heat and energy, but add little to the body weight. Carbohydrates contain oxygen, carbon and hydrogen, and these are found in maple, cane and beet sugar, honey, molasses and preserves, starch in potatoes, cereals, rice pastes and vegetables.

Fats contain carbon, hydrogen and oxygen, and when burned in the body liberate heat and energy; this when not utilized in muscular exercise is stored in the body as adipose tissue. Nuts, oils, cream and butter produce fat.

Complete food must contain in right proportions all the elements of which the tissues and all the fluids of the body are composed. Every element represented has a special need in the body and a deficiency of any one will cause an impairment.

Food

The foods are taken in the form of compounds; for instance, albumen is composed of carbon, hydrogen, oxygen, nitrogen, sulphur, phosphorus — and albumen enters into the structure of brain, nerves, muscles and blood. Fat, composed of oxygen, hydrogen and carbon, is found all over the body, covering the muscles, surrounding the internal organs.

Sugar, composed of carbon, hydrogen and oxygen, is found in the blood, liver and tissues. Lime, composed of calcium and oxygen, is found in the bone, blood and nerve. Salt, composed of sodium and chlorine, is found in the tissues and fluids of the body. Iron is found in the haemoglobin of the red blood corpuscles.

Food, raw or cooked, is taken into the body through the mouth and carried into the stomach and intestines, and meets within the body chemicals which convert the foods eaten into the elements required by the body.

The well balanced menu contains the elements in proper proportion for the average family, and the housekeeper must take into consideration the season of year, exercise, individual health, predominating sex, etc., in selecting food. The hearty food sufficient for a farmer's family will be out of order for the family of a banker, not because the banker can afford more expensive food, but because on account of environment, occupation, etc., they require different food.

Properly balanced meals will maintain a person in perfect health, provided sunshine, fresh air and water are plentifully supplied, and waste matter properly eliminated from the system.

Meals should supply all the body needs and satisfy hunger. They should be attractive, appetizing and planned to demand no unusual serving. Cost should be borne in mind and an average maintained. The meal consisting of a few well prepared foods, well served, is worth more than a meal of many courses badly prepared and slovenly served. In giving menus we can only speak in general terms and the suggestions may be used to prepare menus with modifications as desired.

BREAKFAST

1. Fruit, fresh preferably, but canned, dried or concentrated will answer.

2. Cereal — oatmeal, rice, grits, cream of wheat, best — can be varied by

prepared breakfast foods occasionally.

3. Protein food as eggs, fish, meat. Eggs are an ideal breakfast dish, and

left-over meat can be utilized as hash.

4. Bread in some form. Toast, biscuit, griddle cakes or waffles.

5. Beverage for stimulation, cocoa, coffee or tea,

Food

LUNCH

1. Cream soup.

2. Protein food, chops, steak, macaroni and cheese, or a salad.

3. Potatoes, rice or bread

4. Beverage: tea, cocoa or milk.

DINNER

1. Clear soup, consomme or bouillon.

2. Meat or fish.

3. Potatoes or rice and one other vegetable.

4. Salad: light salad with heavy dinner and more substantial where meat

course is light.

5. Dessert: when meat course is heavy, serve very light dessert.

6. Tea or coffee.

Many people find two meals sufficient for body needs, but three simple meals taken at regular intervals will be productive of good health and long life. Children easily digest and assimilate four meals a day.

CHAPTER 11

LIVING ON THE BUDGET PLAN

How to get life in its best sense out of our present income, is one of the questions of today, and has transferred the center of discussion from the field of production to the field of consumption, and it is the change which involves a revolution in the attitude of economics to the functions of woman. The factory may be the seat of production, but it is not true that only there are foods and comforts produced, nor is it strictly true that man is alone the producer. The home produces wealth, the work of cook and nurse and chambermaid is production. The food is worth more prepared for table than as brought from the store, etc., but it is true that man, on a large scale, is a producer, and woman defines how wealth shall be expended.

Standard of living, and what life means to the individual, determines success. Every individual has his standard of decent living, good work, family pride, honesty, pleasure, etc., and it should be easy for each to define just what sort of standard we have set for ourselves. Falling below this standard, ethically or economically, may be defined as unhappiness.

Today many women are unhappy because they are dissatisfied with being unequal to the successful administration of homes. If the dissatisfied housewife will stop and take an inventory of her assets and liabilities in the way of talents and inability — revise her home and adjust her knowledge — each will find some way to happiness and content.

Economy, as applied to the home, means a plan for administration by which the resources of the home may be expended or distributed to the best advantage. It means arranging, proportioning, or expending, the family's resources of time, strength, knowledge, and money, so that the greatest possible harvest is reaped.

Whatever the conditions of a family, wherever situated, it is a fact that the successful spending of money in acquiring needs and wants, depends more upon the brains than the dollars. Poverty and riches are but relative terms. Two women may be given S50.00 each, and with this one can buy shelter

Living on the Budget Plan

and food, while the other one will so adjust hers that with it she buys food, shelter, clothes and some of the attributes of higher life, and so she is richer than her neighbor. Standard of living will control as to how expenditures will be made.

A business man runs his factory on a sound business basis, and his accounts will quickly show the disbursement of his income, and what percent is spent for operating, advertising, etc., and when the margin of profit is unsatisfactory, a study of statistics will point to a weak place. Disbursements will be properly adjusted, and the manufacturer starts out with renewed courage.

This is just the sort of management that makes the house a successful business. To make proper divisions of income depends so largely on circumstances, that I can only deal with it in a general way.

Division of Income

Twenty-five percent for food, twenty percent for rent, fifteen percent for operating expenses, fifteen percent for clothes and twenty-five percent for higher life — education, benevolence, entertainments, and savings. If it varies too greatly in any division, that class of expenditure should be analyzed so as to find the trouble and remove the cause. Sometimes the divisions will be improper.

As the income of a family increases, a smaller percentage will be expended for food.

As the income of a family increases, the percentage of expenditure for clothing remains approximately the same.

As the income of a family increases, the percentage for shelter and fuel remains the same.

As the income increases, a constantly increasing percentage will be spent for education, health, recreation, which we group as higher life.

We find the retail cost of foods steadily rising and it has for twenty years. Our incomes do not correspondingly increase, and with this steady rise on the one side, we find more and more of this fixed amount of money has to go for food, leaving less for the balance of expenses. We have to readjust the expenditure so that we still get out of it those things which mean our better life, and still save for the day when we should rest from our labor.

Chapter III Kitchen Conveniences

The successful business man has the proper equipment for factory, store and office; the successful farmer has up-to-date machinery and implements for accomplishing results with a view to saving time and labor. The dissatisfied housekeeper is usually the one who needs must spend most of her time in accomplishing her kitchen duties, leaving no time for equally important and more interesting tasks.

The illogical training of our girls in the past has made the furnishing of the kitchen the last consideration in equipping a home. With the introduction of Home Economics in our schools, has come a change, and today the housewife has all the necessary equipment in the best manner her means afford and gets satisfaction out of a systematized household.

The efficient workman has his shop arranged with a view of saving steps, and as important to the woman is a study of kitchen arrangement, relative position of kitchen machinery, viz., stove, sink, work table, cupboard and cabinet, so that as little walking as possible will be necessary in preparation of meals or cleaning up afterward.

Ideal kitchens differ with architecture of house. The best kitchens have cupboards, etc., built in so that much floor space is saved. Where this was not thought of ahead, the kitchen will require to be about 10 x 12. A large sink and hot and cold water faucets, with an adjustable draining board, that may be fastened to wall when not in use, will be found most convenient. The stove is probably the most important factor in pleasure of kitchen work. There is never any economy in buying a cheap stove; facility of heating and regulating and ease with which it is cleaned, and the convenience of ovens are the things to consider. Nickel trimmings and gingerbread work on stoves add to their cost, count for nothing in general utility and demand much care to keep them in good appearance. The ovens should be at a height that will not demand reaching or stooping.

A good fireless cooker Is an economy of time and fuel. Cheaper cuts of meat foods that require long cooking will be

Kitchen Conveniences

found possible without constant watching. The whole meal may be prepared in the cooker while the housekeeper sews or reads.

Things to Remember in Buying Cooker.

A cheap cooker is an extravagance, as poor results tend to dissatisfy the cook. A metal body cooker will assure against fire. Seamless aluminum wells wear longer and are easily kept clean. I use a thin steel radiator manufactured by the Diller Manufacturing Company of BlufFton, which heats most readily, requiring less than 10 minutes gas flame for perfect roasting heat and retaining that heat the desired length of time. These will be more popular than soapstone radiators, as less care is required to keep them in good condition. An adjustable valve for the escape of surplus steam is necessary for good baking. When not in use leave cooker open and often put the radiators in strong sunshine to air.

The work table should be strong and covered with some material that requires no great energy to keep clean. White enameled tables cost more initially but pay in the end. The tin or zinc-top table is excellent and in case it is necessary to use an ordinary oilcloth-covered table, linoleum cut to fit and securely tacked will be more economical and more satisfactory. Much backache may be attributed to the height of a work table, and a little care given to this particular is necessary. Strong casters adjusted to the work table will allow it to be moved according to desire. When well planned cupboards are lacking, the kitchen cabinet will be found indispensable. Here there is a place for everything and a few minutes taken to replace utensils in their respective places, assure the cook an easy task in preparing the next meal.

A good supply of utensils is necessary and there is no economy in cheap utensils. Aluminum and heavy white enamel are in the long run very satisfactory. Seamless mixing bowls with no sharp corners for holding batters, doughs, etc., save much time in washing. Steel wool and Ivory Soap will be found the best cleansing agencies for aluminum.

Well defined menus planned for the day, and supplies ordered early in the morning, thereby insuring a prompt delivery, mean a good start. When entering the kitchen the housewife should have a definite knowledge of the process involved and order of procedure. The first step should be regarding fire if coal or wood is used, and while the stove is

Kitchen Conveniences

heating supplies can be taken out and placed in order. 'Cook according to schedule for each dish, so that there will be no confusion or waiting on a dish for any course. After a meal is served dishes should be removed, bits of food and articles of grease removed with soft paper. If the dishes are washed immediately, the dining room and kitchen put to rights, much less time will be consumed in this work.

As far as possible work by schedule, but don't worry when something unexpected interferes with the schedule. Some too conscientious housekeepers keep busy all the time, doing many unnecessary things. Decide just what must be done to make the family comfortable, and prorate the duties to the members, and duties that may be eliminated mean just that much time for rest, recreation and study for the housewife. This is most important and on it depends the successful administration of the home.

RULES FOR KITCHEN EFFICIENCY

1. Conveniently arranged kitchen.

2. Convenient utensils of best make.

3. Elimination of everything unnecessary or decorative in kitchen.

4. Well defined menus, and supplies ordered in time.

5. Preparation for meals — get out all supplies and prepare in the order of

their serving (length of time for cooking taken into consideration).

6. Serving meals and washing dishes, putting to rights the dining room and

kitchen without delay.

7. Eliminate every unnecessary duty.

8. Realization of importance of rest and improvement as an incentive for

expedition in necessary work.

Chapter IV

Soups are divided into two classes: soups with stock, and soups without stock.

Soups made with stock have as foundation beef, veal, mutton, fish, and poultry, and are classified as:

(1) Bouillon, lean beef seasoned and strained.

(2) Consomme, with several different kinds of meats, highlyseasoned, with vegetables and spices, and strained.

(3) Soup stock, made from beef, vegetables and spices.

(4) White stock soup, made from chicken, veal, or mutton, with delicate seasoning, rice or macaroni.

Cream soups, made of vegetables and white sauce combined with milk or cream.

Purees, made usually from vegetables (fish sometimes used) forced through a strainer and retained in milk or white sauce.

Bisques, made from shellfish seasoned and milk or cream added.

Clear soups are served for dinner, where they act as stimulants and expand the stomach to accommodate the full dinner.

Cream soups sometimes separate, and paste made from butter and flour is added to boiling stock or milk and is called the binder.

Stock for Bouillon

3 lbs. lean beef (shin bone) 2 c. vegetables cut in dice, tur-

\}4 qts. cold water nip, onion, celery, carrot in

6 cloves equal portions.

1 bay leaf Salt to taste

Few sprigs thyme

Cut meat In cubes, break bones. Brown Yz meat cubes in frying pan with marrow and fat. Place cubes of meat in soup kettle with cold water and let stand ^ hour, at which time add browned cubes and bring gradually to boiling point. Skim often, for short time. Cover and cook slowly for 4 hours, simmering. Add vegetables the last hour; strain and cool.

White Stock

2 lbs. knuckle veal 1 lb. lean beef (shin will do)

3 qts. of cold water

Cut meat In cubes and break bone, cover with water, allow to stand 1 hour, simmer gently for 4 hours. Cut two stalks celery, 1 medium sized onion, blade of mace, teaspoon salt, few grains allspice and let cook slowly for ^ hour, add to the stock and boil for hour, add several eggshells, before removing from range. Strain through double thickness cheesecloth and cool.

Consomme

3 lbs. beef from the round 1 parsnip

1 carrot 1 red pepper

1 turnip 1 tb. whole cloves

1 onion 1 tb. chopped parsley

Celery (tough outside stalks may be used)

Cover the meat with 3 quarts water and let simmer for 4 hours. Add the other ingredients (scrape the carrot) and cook

1 hour. Strain and let stand over night. Skim off the grease; clear, strain and serve.

Bouillon

4 lbs. lean beef from the middle ^ c. of carrot, turnip, onion

of the round and celery cut in dice

2 lbs. bone 1 tb. salt 2 qts. cold water 4 cloves

Wipe and cut meat and bone into small pieces; add the water and heat slowly; simmer 5 hours over a low flame; add seasoning and vegetables and boil 1 hour. Boil down to 3 pints, strain.

To Clear Soup

Remove fat from stock and put amount to be cleared in a saucepan, allowing the white and shell of 1 egg to each quart. Mix egg and shell with the cool soup stock, adding more seasoning If needed; beat well and set on stove over a medium flame. Stir until hot, to keep egg from settling. Let it boil

2 minutes; then lower the flame so that it will just simmer for 10 minutes. Remove scum and strain through a double thickness of cheesecloth over a fine wire strainer. The albumen in egg and meat draws to itself the juices extracted from the meat and which have coagulated.

Potato Soup

2 potatoes (small) 1 tb. butter

1 pt. milk K t. celery salt

1 t. chopped onion }4 tb. flour

^ t. salt 1 stalk celery

^ ssp. pepper

Wash, pare and soak potatoes in cold water; put them in boiling water and cook until very soft; drain and mash; cook onion and celery in milk in double boiler; add potatoes; rub through strainer and put on to boil again; add butter and flour rubbed together; season; let boil 5 minutes and serve. If too thick add hot milk. If richer soup is desired, use 1 quart milk and add 2 beaten eggs after taking from fire.

Mock Bisque or Tomato Soup

1 can tomatoes 3 tb. butter J4 t. soda 4 tb. flour

2 t. salt 1 qt. milk

^ t. pepper

Stew tomatoes until soft enough to strain; heat milk in double boiler; rub butter and flour together; add to hot milk and stir until smooth; cook 10 minutes; add seasoning and strained tomatoes, to which soda has been added; serve at once. The soda prevents the acid in the tomatoes from curdling the milk.

Cream of Tomato Soup

J/2 can tomatoes 1 qt. milk

1 small tb. sugar 1 slice onion

)4 t. soda 4 tb. flour

J4 c. butter 1 t. salt

1 t. pepper

Scald milk with onion; remove onion and thicken with flour mixed with cold water until smooth enough to pour. Cook 20 minutes, stirring constantly at first. Cook tomatoes and sugar 15 minutes; add soda and rub through a strainer. Combine mixtures and strain into a heated dish over butter, salt and pepper.

Corn Soup

1 can corn 2 tb. butter

1 pt. cold water 2 tb. flour

1 pt. milk 1 t. salt

1 tb. chopped onion Few grains pepper

Chop corn, add water, heat, cooking slowly 20 minutes.

Cook the onion in the butter, remove from the fire and add flour. When thoroughly mixed add scalded milk and combine with corn. Rub through a strainer and cook 5 minutes longer.

Asparagus Soup

1 can asparagus 4 tb. flour

3 tb. butter Pinch pepper

Open can of asparagus, reserve 1 cup of liquor from the can. Cut off asparagus tips and put aside, rub stems through a sieve. Heat in the double boiler the asparagus liquor and 3 cupfuls of milk, blend thoroughly 3 tablespoonfuls of butter with 4 tablespoonfuls of sifted flour, and stir in ^ cupful of cold milk. Pour heated milk gradually on blended butter and flour, return to double boiler and cook 15 minutes. Add strained asparagus and heat again. Season with l}4 teaspoonfuls Worcestershire sauce and a dash of white pepper. Lastly, add the asparagus tips and serve.

Cream of Celery Soup

3 c. milk 2 tb. butter

1 qt. celery cut in pieces 1 slice onion

2 tb. flour 1 blade mace

1 c. cream

Boil celery in a quart of water 45 minutes. Boil mace, onion and milk together. Mash the celery in the water and add it to the boiling milk. Melt butter in a saucepan; add flour slowly until it thickens; cook 3 or 4 minutes, and add to boiling soup. This method of thickening soup with flour and butter cooked together is called binding it. Season with salt and pepper. Strain, and serve immediately, adding 1 cup of whipped cream after soup is in the tureen.

Cream of Chicken Soup

Cook 2 cups chicken stock with J4 cup chopped celery and onion for 15 minutes. Heat in double boiler 2 cups milk. Blend thoroughly 6 tablespoons butter, with 4 teaspoons flour and stir in ^ cup cold milk. Pour heated milk gradually on blended butter and flour; return to double boiler; add stock, and cook 15 minutes. Season with 1 teaspoon salt and dash white pepper. Strain, and serve.

Cream of Potato Soup

3 potatoes 1 tb. salt

2 c. milk Speck of white pepper

1 tb. flour 1 tb. finely chopped parsley

1 tb. butter 1 tb. chopped onion

Cook potatoes until soft; heat in double boiler with onion; drain and mash potatoes; add boiling milk and seasoning to mashed potatoes; rub all through strainer, and return to double boiler. Bind with butter and flour cooked together, let boil 5 minutes, add parsley, and serve.

Bean Soup

1 pt. dried pea beans ^ lb. salt pork cut in strips

3 qts. cold water ^ medium-size onion cut fine

Soak beans over night in lukewarm water. In the morning drain and put in kettle with the cold water, salt pork, and onion. Cook over a low flame 4 hours, stirring often. Boiling water may be added at intervals if necessary, to keep soup of right consistency. Season with salt and pepper.

Pea Soup

1 c. dried split peas 1 tb. butter

6 c. water 1 tb. flour

}4 t. sugar Salt and pepper

Soak the peas over night. Drain, and put them on to boil in the cold water over a low flame, letting them simmer until they soften and dissolve. Add water as it boils away, to keep 3 pints of liquid in the kettle. Scrape from sides of kettle when necessary. Rub through a strainer and put on to boil again. Bind with butter and flour. Add salt and pepper; let it simmer 10 minutes, and serve.

Chicken Soup

6 c. of the stock in which a fowl }4 bay leaf

has been boiled }4 t. peppercorns

}/2 carrot cut in dice 1^ c. hot boiled rice

1 sliced onion Salt

2 stalks celery cut fine

Add seasoning to stock, heat gradually to boiling point, and boil }4 hour. Strain, and add rice. A tablespoon of lean, uncooked ham is sometimes added to the seasoning. When ham is used, omit salt.

Oyster Bisque

Half pint celery chopped fine, boil slowly in 1 pint water }4 hour. Half pint soup oysters, boil briskly 10 minutes in own liquor, then chop very fine. Add to celery in 1 quart sweet milk.

Rub 2 tablespoons butter and 2 of flour together, add the above mixture, season with salt and white pepper, boil 20 minutes. Strain or run through ricer, serve with whipped cream in cups.

Oyster Stew

Put on in double boiler 3 pints of rich milk and let simmer until it reaches boil; add 2 tablespoons of butter, rubbed with 1 teaspoon flour; add to boiling milk together with pepper and salt to taste, also 3 whole allspice; drain liquor of 1 quart of oysters into milk; let simmer for 5 minutes; add the whole oysters and when they curl, pour soup into tureen in which 1 cup of rich cream is added.

Bisque of Oysters

Oysters 1 qt. milk

1 tb. butter 1 tb. flour

1 t. flour J/2 t, salt

Dash white pepper Dash paprika

1 t. chopped parsley

Drain, rinse and chop the oysters; put into saucepan and bring to boiling point; remove the scum. Put the milk in top of double boiler; add the salt, pepper, paprika and butter and flour rubbed together; boil 3 minutes, add parsley and oysters and serve at once. Do not add the oysters until ready to serve.

Clam Bisque

25 large clams In shells (alive) 2 tb. allspice

1 c. milk or cream 2 tb. flour

2 tb. butter Yolk of 1 egg

Wash clams thoroughly; put in kettle with 1 pint boiling water and cook until shells open. Remove the clams and separate the dark part from the soft part and discard it. Chop clams fine and add them to the water in which they were cooked. Boil until thick and well cooked; then add allspice. Heat the milk. When ready to serve, pour 'milk into clam broth; add the well beaten egg yolks and a dash of red pepper, and strain,

Crab Soup

4 c. milk 1 doz. crabs

3 tb. butter 1 tb. grated onions 2 tb, flour 1 t. salt

1 t. minced parsley ^ t. cayenne

Pepper

Cook onion and butter until onion is tender, add flour, salt and pepper and rub to a paste, which should be blended with ^2 cup cold milk. Put 3^ cups milk in kettle and allow to reach boiling point, add the minced crabs and boil in double boiler for 10 minutes. Add the binder (flour, butter and milk) 5 minutes before serving.

Mushroom Soup

1 pt. can mushrooms 1 c. chicken stock

4 tb. butter 4 tb. flour ^ c. milk 1 t. salt Ys t. cayenne 1 c. cream

Open can of mushrooms, reserve 1 cup liquor, and cut up mushrooms with a silver knife. Put mushrooms and liquor in double boiler with chicken stock and simmer for 20 minutes. Blend thoroughly butter with flour and stir in milk. Pour part of hot stock gradually on blended oil and flour, return to double boiler and cook 15 minutes. Season with salt and pepper. Lastly, stir in the cream.

Onion Soup

4 large onions 2 c. onion liquor

2}^ c. milk 4 tb. butter

2 tb. flour 1>^ t. salt iV t. pepper 1 egg

Peel and slice onions. Scald and drain. Cover with cold water and simmer till soft. Mash through a coarse sieve. Heat again the liquor and milk. Blend thoroughly butter with flour and stir in ^4 cup milk. Pour heated milk gradually on blended butter and flour; return to double boiler and cook 15 minutes. Season with salt and pepper. Beat 1 egg, and stir in quickly when ready to serve.

Genuine Yankee Clam Chowder

Two tablespoonfuls crisco put in kettle; add 1 large onion cut very thin; saute 5 minutes; 1 quart of boiling water; 2 medium-size potatoes cut in cubes; cook until potatoes are done; add 12 clams chopped fine and juice; boil 5 minutes slowly; add 2 teaspoonfuls salt; 1 saltspoon pepper; thicken with 3 tablespoons of flour — moisten with water to smooth paste. Serve with oysterettes, cube bread or croutons if preferred. If a more delicate chowder is wanted take out 1 cup water, using 1 cup milk instead; if preferred thickening can be omitted.