the chopped clams (clam juice if too strong is
liable to curdle milk). Allow clams to cook in the clam broth 10 to 15
minutes. Boil 2 quarts of sweet milk, and when ready to serve add the
hot milk to the chowder, also 1 teaspoonful of chopped parsley.
One-half this quantity will serve a small family. Serve crisp crackers
and small pickels, and this chowder, served with a dessert, makes an
inexpensive, nourishing lunch.

BROWN POTATO CHOWDER

Put a pint of diced, raw potatoes in a stew-pan over the fire, cover
with 1 quart of water, to which a pinch of salt has been added. Cook
until tender, but not fine, then add water so that the water in the
stew-pan will still measure one quart should some have boiled away.
Place a small iron fry-part on the range, containing 1 tablespoonful
of sweet lard; when melted, it should measure about 2 tablespoonfuls.
Then add 4 tablespoonfuls of flour, a pinch of salt and stir
constantly, or rather mash the flour constantly with a spoon, being
careful not to allow it to scorch, until a rich brown; add this to the
diced potatoes and the quart of water in which they were boiled, stir
until the consistency of thick cream, or like clam chowder. Should
there be a few, small lumps of the browned flour not dissolved in the
chowder, they will not detract from the taste of it; in fact, some are
very fond of them. Perhaps some folks would prefer this, more like a
soup; then add more hot water and thin it, but be careful to add more
seasoning, as otherwise it would taste flat and unpalatable. Very few
people know the _good flavor_ of _browned flour_. It has a flavor
peculiarly its own, and does not taste of lard at all. I would never
advocate _any_ seasoning except butter, but advise economical
housewives to try this, being very careful not to scorch the flour and
fat while browning.

A mixture of butter and lard may be used in which to brown the flour
should there be a prejudice against the use of lard alone.

BEAN CHOWDER

Another palatable, cheap and easily prepared dish is called Bean
Chowder. Small soup beans were soaked over night in cold water. Pour
off, add fresh water and cook until tender. Then add browned flour
(same as prepared for Potato Chowder) and the water in which the beans
were cooked. When ready to serve, the beans were added. More water may
be added until broth is thin enough for soup, then it would be called
"brown bean soup."

BOUILLON

Buy a soup bone, cook wit