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CHAPTER XXXVI: Mary

Another method of preparing clam soup, if needed quickly, is to heat the clam broth to a boiling point, add the clams cut fine, season, and pour into the tureen over 2 eggs beaten up with boiling milk.-MARY J. LINCOLN.

Onion Chowder. 3 quarts boiling water, 2 cupfuls minced onion, 1 quart potatoes cut in dice, 3 teaspoonfuls salt, teaspoonful pepper, 3 tablespoonfuls butter, 1 tablespoonful fine herbs.

Cook the onion and butter together for half an hour, but slowly, so the onion will not brown. At the end of this time, add the boiling water, potatoes, salt, and pepper, and cook one hour longer, then add the fine herbs, and serve. -MARIA PAR- LOA.

Sportsman's Broth (English recipe).

Take grouse, partridge, or any other game you have; cut in small joints, put them into a pot with water and plenty of vegetables whole. Let it stew slowly four or five hours; then take the best pieces you have saved out, season them and toss in a little flour; brown over a quick fire, and add to the strained stock with 12 small onions, 2 heads celery, sliced, and half a cabbage shredded fine, to stew slowly till tender. Half an hour before serving, add 6 potatoes cut in slices.

Clam Chowder. peck clams in shells, 1 quart potatoes sliced thin, A 2-inch cube fat salt pork, 1 teaspoonful salt, teaspoonful white pepper, 1 tablespoonful butter, 1 quart milk, 6 butter crackers.