3 lbs. fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk
Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.
1/2 quart of stock 2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice 2 tablespoons of dried beans 1 tablespoon of peas, fresh or canned 2 onions
Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells.
Take a quart of water to a Gallon of Vinegar, a good handful of Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put all these together, and let it seeth softly, and season it with a little Salt, then fry your Fish with frying Oyle till it be enough, then put in an earthen Vessell, and lay the Bay-leaves and Rosemary between and about the Fish, and pour the Broth upon it, and when it is cold, cover it, &c.
Clean, wash and stuff, as for roasting. Baste a floured cloth around each and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juice. The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg, bread or oyster sauce. (See SAUCES.)
Having put your clams into a pot of boiling water to make them open easily, take them from the shells, carefully saving the liquor. To the liquor of a quart of opened clams, allow three quarts of water. Mix the water with the liquor of the clams and put it into a large pot with a knuckle of veal, the bone of which should be chopped in four places. When it has simmered slowly for four hours, put in a large bunch of sweet herbs, a beaten nutmeg, a tea-spoonful of mace, and a table-spoonful of whole pepper, but no salt, as the salt of the clam liquor will be sufficient. Stew it slowly an hour longer, and then strain it. When you have returned the liquor to the pot, add a quarter of a pound of butter divided into four and each bit rolled in flour. Then put in the clams, (having cut them, in pieces,) and let it boil fifteen minutes. Send it to table with toasted bread in it cut into dice. This soup will be greatly improved by the addition of small force-meat balls. Make them of cold minced veal or chicken, mixed with equal quantities of chopped suet and sweet marjoram, and a smaller proportion of hard-boiled egg, grated lemon-peel, and powdered nutmeg. Pound all the ingredients together in a mortar, adding a little pepper and salt. Break in a raw egg or two (in proportion to the quantity) to bind the whole together and prevent it from crumbling to pieces. When thoroughly mixed, make the force-meat into small balls, and let them boil ten minutes in the soup, shortly before you send it to table. If you are obliged to make them of raw veal or raw chicken they must boil longer. It will be a great improvement to cut up a yam and boil it in the soup. Oyster soup may be made in this manner.
1-1/2 cups flour 1/2 teaspoon salt 3 tablespoons shortening 2 teaspoons baking powder 2 cups chopped, cooked meat 1 teaspoon onion juice 1/2 cup gravy or soup stock Salt and pepper 3/4 cup milk and water
Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat.
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt. Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute, and pour into the tureen. Stir in the boiling milk and send to table. Some prefer all water in place of milk.
1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice
Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.
Drain off the oyster juice, add the water, boil it for one minute, and skim it well. Heat the milk and mix it with this; drop in the oysters and cook one minute, or till the edges begin to curl, and it is done. This soup is not thickened at all; but if you like you may add two tablespoonfuls of finely powdered and sifted cracker-crumbs.
The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish. It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color. It is a great improvement to have the sauce poured around the article instead of over it, and to have the border of the dish garnished with bits of parsley, celery tops or carrot leaves. When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly. Small rolls or sticks of bread are served with soup. Potatoes and bread are usually served with fish, but many people prefer to serve only bread. Butter is not served at the more elegant dinners. Two vegetables will be sufficient in any course. Cold dishes should be very cold, and hot dishes hot. It is a good idea to have a dish of sliced lemons for any kind of fish, and especially for those broiled or fried. Melons, cantelopes, cucumbers and radishes, and tomatoes, when served in slices, should all be chilled in the ice chest. Be particular not to overdo the work of decorating. Even a simple garnish adds much to the appearance of a dish, but too much decoration only injures it. Garnishes should be so arranged as not to interfere with serving. Potato-balls and thin fried potatoes make a nice garnish for all kinds of fried and broiled meats and fish. Cold boiled beets, carrots and turnips, and the whites of hard-boiled eggs, stamped out with a fancy vegetable cutter, make a pretty garnish for cold or hot meats. Thin slices of toast, cut into triangles, make a good garnish for many dishes. Whipped cream is a delicate garnish for all Bavarian dreams, blanc- manges, frozen puddings and ice creams. Arrange around jellies or creams a border of any kind of delicate green, like smilax or parsley, or of rose leaves, and dot it with bright colors--pinks, geraniums, verbenas or roses. Remember that the green should be dark and the flowers small and bright. A bunch of artificial rose leaves, for decorating dishes of fruit at evening parties, lasts for years. Natural leaves are preferable when they can be obtained. Wild roses, buttercups and nasturtiums, if not used too freely, we suitable for garnishing a salad.
