Better Meals for Less Money Part 8

Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes.

Cook for one hour, add meat, and cook slowly one hour longer.

CHAPTER VII

CHOWDERS

75.--CLAM CHOWDER

1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt 1 onion sliced 1/8 teaspoon pepper 2 cups boiling water 3 cups hot milk 4 cups potatoes cut in half-inch cubes 1/4 cup sifted crumbs 1 quart clams

Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.

76.--CORN CHOWDER

1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt 1 onion sliced 1/4 teaspoon paprika 3 cups boiling water 1 can corn chopped 3 cups thinly sliced potatoes 2 cups hot milk 1/4 teaspoon celery salt 6 common crackers split

Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.

77.--CORN AND TOMATO CHOWDER

1/4 pound salt pork chopped fine 1/4 teaspoon pepper 1 onion chopped fine 1/2 can corn 1 green pepper shredded 2 cups hot milk 3 cups boiling water 1 tablespoon b.u.t.ter 1/2 can tomatoes 2 tablespoons flour 3 potatoes sliced 6 common crackers split 2 teaspoons salt

Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with b.u.t.ter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.

78.--FISH CHOWDER

3 pounds haddock 1/8 teaspoon pepper 1/2 cup half-inch cubes salt pork 1 tablespoon b.u.t.ter 1 onion sliced 3 tablespoons flour 1 quart cold water 2 cups hot milk 4 cups thinly sliced potatoes 6 common crackers split 2 teaspoons salt

Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with b.u.t.ter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock.

79.--OYSTER CHOWDER

3 potatoes cut in half-inch cubes 1 pint small oysters 1 onion chopped fine 1-1/2 teaspoons salt 1/4 cup celery chopped fine 1/8 teaspoon pepper 2 tablespoons bacon fat 2 cups hot milk 3 cups boiling water 1/4 cup sifted crumbs

Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.

80.--POTATO CHOWDER

Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.

81.--SALMON CHOWDER

1/3 cup half-inch cubes salt pork 3 cups hot milk 1 onion sliced 1 can salmon 3 cups boiling water 2 tablespoons sifted crumbs 4 potatoes cut in half-inch cubes 1 beaten egg 1-1/2 teaspoons salt 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper 1/3 cup flour 1/4 teaspoon onion juice

Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into b.a.l.l.s about an inch in diameter, add to chowder, and cook ten minutes.

Serve with pilot crackers.

82.--SALT FISH CHOWDER

Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.

83.--VEGETABLE CHOWDER

1/3 cup half-inch cubes salt pork 1 quart boiling water 1 onion finely chopped 3 cups hot milk 1-1/2 cups half-inch potato cubes 2 teaspoons salt 1 cup half-inch parsnip cubes 1/4 teaspoon pepper 1/2 cup carrot chopped 1/4 cup dried bread crumbs 1/2 cup white turnip chopped 1 teaspoon chopped parsley

Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.

CHAPTER VIII

FISH[6]

84.--BAKED COD STEAKS

Wash and dry four slices of cod steak, season with salt and pepper, put in baking pan, and pour around them one-half cup of water and one tablespoon of shortening; bake twenty-five minutes, basting often.

Remove skin and bone, and pour over fish either Cheese Sauce (see No.

188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same way.

85.--BAKED STUFFED HADDOCK

Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210), and sew together. Place on a rack in a dripping pan, season with salt and pepper, dredge with flour, and cover with thin slices of salt pork; bake in a hot oven forty-five minutes, basting often. Until pork begins to try out, baste with two tablespoons of drippings melted in quarter of a cup of boiling water. Serve with Egg Sauce (see No. 195) and French Fried Potatoes (see No. 270).

86.--BOILED HALIBUT

Order two pounds of halibut cut near the tail; wash, cover with boiling water, add one tablespoon each of salt and vinegar, and boil about twenty-five minutes, skimming when necessary; drain, remove skin, and serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).

87.--FRIED FILLETS OF FLOUNDER

Have skin and bone removed from two medium-sized flounders; divide each piece of fish lengthwise, making eight fillets; wash and dry, brush with melted b.u.t.ter, and season with salt and pepper; roll, fasten with skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat from five to seven minutes. Serve with Sauce Tartare (see No. 202).