Clam Soup.
Strain the liquor from the clams, add one-third as much water, bring to a slow boil, skim and strain. Then put in the clams, chopped, with pepper and salt. Stew half an hour, and stir in two great spoonfuls of butter rolled in cracker-dust, one teaspoonful essence of celery (Colgate’s), and the juice of a lemon. Simmer ten minutes, have ready in your tureen a cup of scalding milk, slightly salted. Pour upon this the soup, stirring up well.
Beefsteak.
Cook according to receipt given on Thursday of Second Week in this month. If you use the “Vertical Broiler,” manufactured by the Dover Stamping Company, 88 North Street, Boston, you will save every drop of gravy, and be spared the trouble of watching and turning the steak.—See Familiar Talk, “Touching Saucepans.”
Scalloped Tomatoes and Corn.
Open a can of corn; drain, and cook twenty minutes in boiling water, salted. Throw off the water; cover the bottom of a bake-dish with fine crumbs; put in a layer of corn, butter, pepper, and salt; upon this a layer of canned tomatoes; butter and pepper, and sprinkle with a little sugar. Go on in this order until the dish is full. Cover with bread-crumbs; stick bits of butter over them, and bake, covered, half an hour. Brown and serve in the dish.
Whole Bermuda Potatoes.
Pick out those of uniform size; put on in boiling water, salted slightly, and cook until a fork will pierce the largest. Turn off the water; set back on the range to “dry off;” lay a napkin, heated and neatly folded, upon a dish. Pare the potatoes quickly by pulling off their skins, and heap upon the napkin.
Boiled Custards.
- 1 quart of milk.
- Yolks of 5 eggs and the whites of two—reserving three for the méringue.
- 6 tablespoonfuls of sugar.
- 2 teaspoonfuls bitter almond or vanilla flavoring.
Heat the milk; beat yolks and two whites light, and pour the milk upon them. Return to the fire and cook, stirring all the while, until the custard begins to thicken. Let it cool. Season and put into glass cups. Whip the whites to a méringue with a little powdered sugar, and heap upon the top of each.