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The 1918 Fanny Farmer Cookbook
2
tablespoons butter
cups boiling
water
2
8
common crackers
Salt and pepper
Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and
reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors,
hard
part of clams finely chopped, and boiling water. When potatoes are nearly done, add
tomatoes,
soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers,
soak in cold milk to moisten, and reheat in chowder.
2
8
Lobster Chowder
lb. lobster
2
3
2
4
cups milk
tablespoons butter
1
slice onion
common crackers, finely
pounded
1
cup cold
water
Salt
Paprika or cayenne
Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add
liver
of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to
mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with
lobster dice. Season with salt and paprika.
2
9
German Chowder
3
1
lb. haddock
1
beaten egg
quart cold water
1
quart potatoes cut
in 3/4 −inch cubes
2
slices carrot
Bit of bay leaf
2
−inch cube fat salt
pork
Sprig of parsley
1
sliced onion
1
cracker,
Chapter IX − SOUPS WITHOUT STOCK
176
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