The Boston cooking-school cook book

salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving. The clam water has a tendency to cause the milk to separate, hence is added at the last. Rhode Island Chowder 1 quart clams 3 inch cube fat salt pork 1 sliced onion ½ cup cold water 4 cups potatoes cut in ¾ inch cubes 2 cups boiling water 1 cup stewed and strained tomatoes ¼ teaspoon soda 1 cup scalded milk 1 cup scalded cream 2 tablespoons butter 8 common crackers Salt and pepper Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder. Lobster Chowder 2 lb. lobster 3 tablespoons butter 2 common crackers, finely pounded 4 cups milk 1 slice onion 1 cup cold water Salt Paprika or cayenne Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika. German Chowder 3 lb. haddock 1 quart cold water 2 slices carrot Bit of bay leaf Sprig of parsley 1 cracker, pounded Salt, pepper, cayenne 2 tablespoons melted butter Few drops onion juice 1 beaten egg 1 quart potatoes cut in ¾-inch cubes 2–inch cube fat salt pork 1 sliced onion 5 tablespoons flour 1 quart scalded milk ¼ cup