The Blue Grass Cook Book

page 32

      CLAM SOUP

  24 clams,

  1/2 gallon water,

  2 tablespoons butter,

  2 onions,

  Salt and pepper to taste.

Chop the clams and use the meat and liquor and add the water. Do not boil, but
cook gently till it begins to thicken. Season, and just before taking from the
stove add 1 pint cream or rich milk. Pour in tureen, add a little parsley, and
serve at once.

      CLEAR SOUP OR BOUILLON
E. D. P.

Cut up the lean of coarse beef into small pieces.

  1 good-sized onion,}

  1 good-sized carrot,} Peel and cut up before using.

  1 good-sized turnip.}

  Salt, nutmeg, and cayenne pepper to taste,

  4 whole cloves.

Fry with 1 tablespoon of butter in soup-kettle. When it begins to look whitish,
pour over it the stock from 1 chicken. Boil the chicken in 1 gallon

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