SOUPS
Bean Porridge
Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonfuls of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.
Connecticut Clam Chowder
| 3 or 4 Slices of Salt Pork | 1 Teaspoonful of Parsley |
| 3 Potatoes | 25 Soft-shelled Clams |
| ½ Onion | 1 Quart of Water |
| 1 Cupful of Tomatoes | Salt and Pepper |
| 3 Crackers | 1 Cupful of Milk |
Cut three or four slices of salt pork and fry in the bottom of a kettle. Add the potatoes cut into dice, onion shaved, a cupful of stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled clams, and boiling water. Add salt and pepper to taste and cook till the potatoes are tender. A little hot milk may be added just before taking up.
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