Adele Rowland
ADELE ROWLAND'S CLAM CHOWDER
25 hard clams and their juice Salt, pepper, cloves and bay 2 slices bacon, chopped 6 potatoes, diced 4 onions, grated leaf to season Pint water Pint cream Render bacon in bottom of chafing dish or stew kettle. Add water, potatoes, onions and seasoning.
Cook until potatoes are tender. Add clam juice which has been strained and skimmed. Then add cream and chopped clams, from which the hard part is removed.
When thoroughly heated, it is ready to serve.
WONDERFUL! 39 Very truly gom Welerland 1 cupful milk
KOLACHES
1/4 cupful tepid water 1½ yeast-cake 1 cupful flour 1 egg, well beaten 1 teaspoonful salt 1/3 cupful sugar 2 tablespoonfuls butter Flour to knead, about 3 cupfuls 1 cupful chopped, cooked prunepulp 1 teaspoonful cinnamon 1/3 cupful sugar Make a sponge of the milk, water, yeast, and the cupful of flour; when light, add the first third-cupful of sugar, salt, butter, egg, and enough flour to knead. Let rise again till double in bulk, stir down, roll out without further kneading and shape into biscuits. Lay on a well-oiled baking-sheet and let rise till light. Press down the centers of each and put in a teaspoonful of the prune-pulp mixed with the remaining sugar and cinnamon. Bake in a moderate oven at about 375° F. This makes three dozen good-sized cakes.