CLAM SOUP.
Fifty clams (hard or soft), boiled in a quart of water one hour. Take out,
and chop fine. Add one quart of milk, half a teaspoonful of pepper, and
one teaspoonful of salt. It will be necessary to taste, however, as some
clams are salter than others. Rub one tablespoonful of butter to a cream
with two of flour, and use as thickening. Add the chopped clams, and boil
five minutes. If the clams are disliked, simply strain through a sieve,
or cut off the hard part and use the soft only.
PUREE, OF FISH, VEGETABLES, ETC.
One pound of fresh boiled salmon, or one small can of the sealed.
Pick out all bone and skin, and, if the canned is used, pour off every
drop of oil. Shred it as fine as possible. Boil one quart of milk,
seasoning with one teaspoonful of salt, and one saltspoonful each of mace
and white pepper, increasing the amount slightly if more is liked. Thicken
with two tablespoonfuls of flour, and one of butter rubbed to a cream,
with a cup of boiling water; add thickening and salmon, and boil two
minutes. Strain into the tureen through a puree sieve, rubbing as much as
possible of the salmon through with a potato-masher, and _serve very hot_.
All that will not go through can be mixed with an equal amount of
cracker-crumbs or mashed potato, made into small cakes or rolls, and fried
in a little butter for breakfast, or treated as croquettes, and served at
dinner.
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