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Classic
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page 69
Add a quart of hot water to the onions; put in the clams, clam-water and pork
scraps. After it boils, add the potatoes, and when they are cooked, the chowder
is finished. Just before it is taken up, thicken it with a cup of powdered
crackers, and add a quart of fresh milk. If too rich, add more water. No
seasoning is needed but good black pepper.
With the addition of six sliced tomatoes, or half a can of the canned ones, this
is the best recipe of this kind, and is served in many of our best restaurants.
--New Bedford Recipe.
SCALLOPED CLAMS.
Purchase a dozen large soft clams in the shell and three dozen opened clams. Ask
the dealer to open the first dozen, care being used not to injure the shells,
which are to be used in cooking the clams. Clean the shells well, and put two
soft clams on each half shell; add to each a dash of white pepper, and half a
teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice,
add four of these to each shell, strew over the top a thin layer of
cracker-dust; place a piece of table butter on top, and bake in the oven until
brown. They are delightful when properly prepared.
SCALLOPS.
If bought in the shell boil them and take out the hearts, which is the only part
used. Dip them in beaten egg, and fry in the same manner as oysters.
Some prefer them stewed the same as oysters.
FROGS FRIED.
Frogs are usually fried, and are considered a great delicacy. Only the hindlegs
and quarters are used. Clean them well, season, and fry in egg batter, or dipped
in beaten egg and fine cracker-crumbs, the same as oysters.
FROGS STEWED.
Wash and skin the quarters, parboil them about three minutes, drain them. Now,
put into a stew-pan two ounces of butter. When it is melted, lay in the frogs,
and fry about two minutes, stirring them to prevent burning; shake over them a
tablespoonful of sifted flour and stir it into them; add a sprig of parsley, a
pinch of powdered summer savory, a bay leaf, three slices of onion, salt and
pepper, a cup of hot water and one of cream. Boil gently until done; remove the
legs, strain and mix into the gravy the yolks of two eggs, well beaten to a
cream; put the legs in a suitable dish, pour over the gravy and serve.
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