The Boston cooking-school cook book

lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper. Mock Bisque Soup ½ can tomatoes 2 teaspoons sugar ¼ teaspoon soda ½ onion, stuck with 6 cloves Sprig of parsley Bit of bay leaf ¾ cup stale bread crumbs 4 cups milk ½ tablespoon salt ⅛ teaspoon pepper ⅓ cup butter Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or Souffléd crackers. Tapioca Wine Soup ⅓ cup pearl tapioca 1 cup cold water 3 cups boiling water ½ teaspoon salt 3–inch piece stick cinnamon 1 pint claret wine ½ cup powdered sugar Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold. CHOWDERS Corn Chowder 1 can corn 4 cups potatoes, cut in ¼-inch slices 1½-inch cube fat salt pork 1 sliced onion 4 cups scalded milk 8 common crackers 3 tablespoons butter Salt and pepper Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top. Fish Chowder 4 lb. cod or haddock 6 cups potatoes cut in ¼-inch slices, or 4 cups potatoes cut in ¾-inch cubes 1 sliced onion 1½-inch cube fat