Fifty Soups
Fifty Soups
Free DownloadSoups, like salads, present an excellent opportunity for the cook to display good taste and judgment.The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup.
Book Excerpt
the shells; chop up the clams, and add them to the hot broth with a pat of butter; salt if necessary and add a little cayenne; boil ten minutes, pour into a soup tureen, add a slice of toast, and send to table. This is the mode adopted when we do not have a clam opener in the house.
Raw, freshly opened clams should be chopped fine and prepared in the manner above described. The large clams are better for chowders than for stews and broth.
CLAM CHOWDER.--Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted.
Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces.
Procure an iron pot, and see that it is very clean and free from rust; set it on the range, and when very hot, throw the pieces of pork into it, fry them brown; next add the onion, and fry it brown; add one fourth of the chopped clams, then one fourth of the chopped potato, and two pilot crackers quartered, a teaspoon
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FEATURED AUTHOR - J.P. Alters is Jamaican/English and lives in the South-coast of England with her family. She currently divides her time between spending time with family and friends, and her work. When she's not writing supernatural thrillers, J.P. has two day jobs; working with a local homeless project, and mentoring students who are neuro-diverse. As our Author of the Day, she tells us all about her book, Psychic Echoes.