Clam Chowder
25 clams 2 or 3 slices salt pork 6 potatoes 1 onion 1 quart milk 2 teaspoons salt 1/8 teaspoon pepper Chop hard parts of clams and cut salt pork fine. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, salt, pepper and juice of clams. Cook 2 1/2 hours; then add clams. Boil 15 minutes and just before serving add hot milk.
Shell Fish a la Newburg 2 cups shrimp, scallops, lobster, or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 1/4 teaspoon paprika 1/4 cup sherry If canned fish is used cover with cold water 20 minutes. Melt butter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick. Rub yolks of eggs through strainer and add, stirring until smooth; add seasoning, and finely chopped whites of eggs; add fish which has been drained, dried and cut into small pieces; put all in top of double boiler over fire for 15 minutes; add sherry and serve with small pieces of toast.