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Classic
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page 463
The American Kitchen.
In this division, receipts are given for various dishes prepared in styles
peculiar to cooking as done in the United States.
SOUPS.
1. Oyster Soup. 1 quart of sweet milk and 1 quart of oysters. Bring the juice of
the oysters and the milk to a boil; add a tablespoonful of butter, and salt and
pepper to taste. Then add the oysters and bring to a boil again. Serve
immediately. Too much boiling hardens the oysters.
2. Lobster Chowder. Mix with 1/4 cup of butter, 3 crackers which were rolled
fine, and the green fat of the lobster. Then boil 1 quart of milk. Season with a
scant teaspoonful of salt, some white pepper and a saltspoonful of cayenne
pepper. Pour the boiling milk gradually over the lobster paste. Put it into a
double boiler, add the lobster meat cut into dice, let it come to a boil and
serve.
3. Clam Chowder. Boil 50 clams in their own juice for 3 minutes, strain and
return the juice to the fire. Fry 1 onion in butter and cut a small piece of fat
salt pork into dice and fry with the onion; add 2 table spoonfuls of flour and
stir well together. When well cooked add the clam juice, l 1/3 cupfuls of cream,
a little ground mace, a little thyme, cayenne, 8 ounces of pota toes, and salt
if necessary. When the potatoes are tender, add the clams, whole or cut into
pieces, and 4 ounces of biscuits cut into pieces and soaked in milk. Boil until
the clams are firm and serve in a deep dish or tureen.
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