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Show I 4 e Mary's Kitchen LENTEN DISHES Fish is often used to make delicious I brothB and cream soups Clam broth is easily digested and should appear on the invalid tray With more or less regularity Chowders are almOFt meal In and of themselves and a fish ' bisque " has a denl of nourishment. Scallops and clams can be used as a clear soup for the first course at dinner. k CI,AM BROTH Two dozen clams, "J cups of cold water. wa-ter. 1 tablespoon lemon juice Wash and ncruh clams with a stiff hrush Waah through several waters Put in kettle with cold water, coer tightly and steam until th- shells open Cool In liquor to handle. Open and save the Juice thai comas from the clams with opening. Trim off the soft part of the clam and save. 'hop the tough part and rook. Just below the boiling point. In the clam broth Simmer 15 minutes. Strain through two thukncescH Of Cheesecloth. Add lemon Juice and rc-heat rc-heat to serve S MXP BROTH I 'no pint scallops, 2 cups milk, 1 cup water. 2 tablespoons butter, 1 teaspoon salt, 1-S teaspoon pepper, 1 teaspoon lemon Juice. WftSb scallops and cut in small pieces. I'our over lemon Juice. let stand 15 minutes Ado Water and bring to the boiling point. Heat milk and add to hot scallop mixture Add butter, salt and pepper and let simmer. Jupf. below the boiling point, j for 20 minutes. Strain and serve CREAM K I,M TOMATO one quart clams, 1 1-2 cups cold , water, f tablespoons butter, 3 tablespoons table-spoons flour, 1-2 small onion, 1 i up milk. i cup cream 1 1-3 cups strained canned tomatoes. 1-8 teaspoon soca. 1-2 teaspoon salt, 1-4 teaspoon pepper WaSh .-lams. ('over with the cold water and steam 15 minutes Open shells, sitvlng nil the fulce as In preceding pre-ceding recipe Trim soft part from clams and chop tought part finely. Add chopped clam to liquor and bring to boiling point Melt butter but-ter and cook onion in It for five minutc9. Remove onion and 9tir In flour, slowly stir In the clam broth Add tullk and cream, stirring constantly. Add soft part of clams and when boiling point is reached add tomatoes, toma-toes, heated to the boiling point, with the soda. Season with salt and pepper pep-per and serve Immediately. CREAM OF SOAIjJLOP SOUP One quart scallops. 3 cups milk, 1-2 teaspoon peppercorns, 1 teaspoon grated lemon rind. 1 tablespoon minced onion. 1-3 cup butter, 3 tablespoons table-spoons flour, 1-2 teaspoon salt, pepper. Clean and wash scallops through several waters. Put aside one-half cupful Chop the rest very flneh Put milk, peppercorns, lemon rind onion and two tablespoons of the butter in stew pan Simmer gently for half an hour. Melt the rest of the butter and stir In flour. Strain scallop mixture and stir slowly Into flour end butter. Parboil the whole scallops for 15 minutes and add to the cream soup. Season and serve. (Copyright, 1922, XEA Service) |