Page:The Pilgrim Cookbook.djvu/10

6 One quart fresh cherries, 1 quart water, ¼ cup sugar, 1 broken stick cinnamon, ½ lemon sliced fine, 2 tablespoons tapioca, 1 egg yolk. Cook tapioca in 1 cup of boiling water until clear, add more water as it evaporates. Put in the first six ingredients and let boil 15 minutes. Take from fire, add carefully the well beaten yolk mixed with a little water. Froth beaten dry with a little sugar on top.—Mrs. O. Kleppisch.

Wash the clams, put them into a pan, pour boiling water over them and cover them tight. Let stand for about ten or fifteen minutes. Then take them out and remove black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquid and put it into a saucepan to boil. To ½ pound of butter rub well 3 tablespoons of flour and stir it into the liquid. Put in the clams and let them boil fifteen minutes. If you wish, add 1 pint of cream or milk.—Mrs. R. Albrecht.

One can corn, 1 large onion, 4 cups potatoes, 4 cups scalded milk, 1½ inch cube salt pork, 8 crackers, 1 or 2 stalks celery, a part of a red or green pepper, salt and a dash of paprika or cayenne pepper, 4 cups boiling water. Cut the pork into small pieces, add onion and cook till light yellow, then add corn, 4 cups boiling water, onion and pork, and cook slowly 20 minutes with celery and pepper. Add potatoes cut in cubes and when done, add milk.—Mrs. D. Wagner.

Take ½ can corn and stew it with a slice of onion. Add salt and pepper to taste, and 1 quart of slightly thickened milk. Simmer for a minute, strain and serve. A few kernels of large popped corn are pretty floating on top of this soup.—Alicia K. Steinhoff.