chowder, omitting the tu
or fresh, and 1 cup of di

Fish Chowder—Make a vegetable chowder, and add 1 cup of flaked
cooked fish. Codfish may be used successfully. If salt fish is used, wash
and soak it in cold water for 1 hour. Add it to the chowder, allowing 10
—— to heat it thoroughly. Do not boil the chowder after the fish is

Blue Ribbon Cook Book

Split Pea Soup—Puree—1 rei 4 dried split peas, 2 quarts cold water, 1
pint milk, } onion, 2 tablespoons
salt, 14 teaspoon Blue Ribbon pepper, 2 inch cube fat salt pork.

Pick over peas and soak several hours, drain, add cold water, pork, and
onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter
and flour cooked together, salt, and pepper. Dilute with milk, adding more
if necessary. The water in which a ham has been cooked may be used; in
such case omit salt.

Note—Always use Blue Ribbon white pepper instead of black for
cream soups and sauces.

utter, 2 tablespoons flour, 13 teaspoons

Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, 4
cup cracker crumbs, 1 teaspoon sal

Remove any shells; cook oysters in their own liquor until the edges curl
(about 5 minutes), drain, chop fine or pound to a pulp.

Vegetable Chowder — % cup diced salt pork or bacon, or 3 tablespoons
fat, 2 cups diced potatoes, 1 cup diced turnip, 1 cup diced carrot, 1 medium-
sized onion, minced, 2 medium-sized tomatoes, 1 cup minced celery, or 1
tablespoon dried celery leaves, or Blue Ribbon celery salt.

Cook the pork until brown, and brown the vegetables in the fat. Cover
them with boiling water, add the salt, and cook them until tender. Add 1
rahe = milk. Season further with salt and Blue Ribbon paprika

esired.

t, 4 teaspoon Blue Ribbon pepper.

Corn Chowder—For corn chowder, follow the directions for vegetable
rnip and carrot. Use 2 cups of corn, either canned
potato.

so QHD»

FISH

To be eatable, they should be perfectly
fresh, the eyes clear, the gills red, the scales
bright, the flesh firm and free from any
unpleasant odor, and to secure the best
flavor should be cooked as soon as possible
after leaving the sea, river or pond. They
should be scaled and cleaned as soon as
they come home from the market, washed

quickly without soaking, removing all the blood. Sprinkle salt on the inside
and put in a cold place until wanted.