The Dewey Cook Book

Ingredients

• one pint of black spanish beans
• two quarts of water
• 2 slices salt pork
• 2 quarts water
• one quart of boiling milk
• two tablespoonfuls of butter rubbed smooth
• one quart of milk twenty minutes
• one tablespoonful of butter
• 3 tablespoonfuls butter rolled i quart milk
• 1 teaspoonful tomato catsup
• a quart of milk in the double boiler
• a pound of salt pork
• a head of celery
• a tablespoonful of flour
• two mixtures together until ready to serve
• 6 medium sized potatoes
• 3 onions
• three quarters of an hour
• four finely rolled crackers
• 33 corn chowder
• two sliced onions
• eight potatoes sliced thin
• eight good sized ears
• one dozen ears of corn grated
• one tablespoonful of flour
• one tablespoonful 2 eggs
• 2 eggs
• salt
• cayenne
• pepper
• clove

Directions

1. Put a quart of milk in the double boiler, thicken with large tablespoonful of corn starch dissolved in a little of the milk. Stir and boil ten minutes. Add a heap- ing tablespoonful of butter, salt and cayenne pepper to taste. Do not put the two mixtures together until ready to serve.

2. MRS. HENRY COLTON.

3. Spanish Bean Soup.

4. Soak one pint of Black Spanish beans (called Mock Turtle beans) over night. Next day boil them three hours in two quarts of water, with half a pound of salt pork, or what is better, veal or beef, part fat and part lean. Add half a head of celery and a little cayenne; boil a half hour longer, put through a colander, add a little powdered clove and serve with slices of lemon.

5. MISS M. D. WHITE.

6. Clam Chowder.

7. 2 slices salt pork, fried to a crisp. 6 medium sized potatoes.

8. 3 onions. I pint of clams. 2 quarts water. cup butter.

9. i pint milk or cream. Salt and pepper to taste.

10. Chop the onions and potatoes until very fine, add the water and let them boil slowly for three quarters of an hour. Chop the clams and pork, add the pork fat and clam juice, and put this mixture in the water with the potatoes and onions. Let this boil half an hour ; add four finely rolled crackers, and lastly add the butter, milk or cream and the salt and pepper. Do not boil after the milk has been added.

11. MRS. H. J. ANDREWS.

12. Corn Chowder.

13. Fry in butter or pork fat in a deep kettle, two sliced onions ; when tender add eight potatoes sliced thin, sea- son well with salt and pepper, cover with hot water and cook for a few minntes. Then add the corn, cut and scraped from eight good sized ears ; add more water and boil half an hour. Now add one quart of boiling milk, two tablespoonfuls of butter rubbed smooth with a tablespoonful of flour, add further seasoning and allow the chowder to boil up twice.

14. » MISS LUCY BRADSHAW.

15. Corn Soup.

16. One dozen ears of corn grated. Boil in one quart of milk twenty minutes. Rub together one tablespoonful of butter and one tablespoonful of flour, add pepper and salt, and stir into the soup before taking from the fire.

17. MRS. BOARDMAN .

18. Corn Soup.

19. i can sweet corn. i quart boiling water.

20. 'in one tablespoonful 2 eggs.

21. flour. Pepper and salt.

22. Drain the corn and chop very fine, put in a double boiler, pour on it the boiling water, and cook steadily for one hour ; rub through a colander to take out all the husks. Return it to the fire, season with salt and pepper and boil gently for three minutes, then stir in the butter and flour. Have ready the boiling milk,

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.