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Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment.The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. Raw, freshly opened clams should be chopped fine and prepared in the manner above described. The large clams are better for chowders than for stews and broth. CLAM CHOWDER.--Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted. Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces.

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9781537673080

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