Democratic Sentinel, Volume 17, Number 18, Rensselaer, Jasper County, 19 May 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Ego Sandwiches. —Egg sandwiches are simply made as follows: Chop hardboiled eggs fine with a cucumber pickle, largo or small, according to the number of eggs. Pepper and salt, adding a little made mustard, and rubbing very smooth with a silver spoon. Spread between thin slices of crustless buttered bread. Pile on a plate on a folded napkin. Good Ci.am Chowdkr. —For a good clam chowder, take twenty-four medium sized hard-shelled clams. Wash and cut in slices half a dozen new potatoes. Put them into a large porcelain-lined saucepan containing two quarts of cold water. Add one white onion, chopped fine, two sprays of aoup celery, also chopped fine, and the green leaves of three or four stalks of parsley. Add a tablespoonful of butter and one of salt. Now put the kettle over the fire and let the water come slowly to the boiling point, and boil for about twenty minutes. At the end of this time take a large slice of fine larding pork, cut almost half an inch thick, free it from the'vind and cut it into little cubes. Let this pork stand in a saucepan at the hack of the fire for about ten minutes after the chowder is put over. Then bring it forward and fry the scraps brown in the fat in the pan and add them to the chowder, leaving out the grease which has tried out of them. Add now to the chowder four nice tomatoes, cut in small pieces, and a sprig of thyme. Cook twenty minutes longer. Cut each clam in four equal parts, and add them, with half their juice, to the chowder. Let the whole boil for two minutes more, but no longer. Draw the kettle to the back of the stove and test the chowder. If necessary, add a little salt and a saltspoonful of black pepper. A tablespoonful of Worcestershire sauce is also a good addition. Break in pieces two large pilot crackers anil add to the chowder, stir it well, cover it, and let it stand for three or four minutes. Then serve at once. This recipe may read strangely to some people who have been accustomed to pacK in clams, crackers, potatoes and other vegetables at the beginning, and boil the chowder for three quarters of an hour. The result of such cooking is that the dams are merely toughened. Clams and oysters should be cooked as quickly as possible, and are rendered tough and indigestible by lengthening the process.