Chapter III: Chowders and Soups

_Improved with Lea & Perrins' Sauce_

In soups and chowders, where herbs and spices are such an important element, =Lea & Perrins' Sauce=, an unusual blending of many spices and flavors, forms the finest possible addition. It will blend with whatever herb, spice or vegetable the recipe requires, and in cases where certain spices are hard to obtain it will, with its own inimitable piquancy, give the dish a perfect, complete and unequalled flavor.

In earlier days the fishermen each brought their own share of fish to the big family caldron, and when the dish, which contained biscuits, onions and a "hodge-podge" of other vegetables, was finished, the members of the family received an equal share. So a real genuine chowder should be composed of fish, although we have to-day many combinations of vegetable chowders.

FISH CHOWDER

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
3 pounds of fish.
¼ pound of salt pork.
10 large potatoes.
1 onion.
12 soda crackers.
Salt.
3 cupfuls of white stock or rice water.
3 tablespoonfuls of flour.
4 tablespoonfuls of butter.

Any fresh, white fish may be used. Skin the fish, remove the fleshy
part and cover the bones, head and skin with water. Let simmer for
half an hour. Add the onion with the salt pork, both cut in small
pieces. Strain this liquid through a fine strainer and pour over the
white flaky part of the fish.

Add the potatoes cut in small pieces, salt, and simmer until the
potatoes are tender. Then add the white stock or rice water and the
soda crackers cut in half and spread with part of the butter.

Melt the rest of butter. Stir in the flour and add part of the
liquid stock from the fish to make a smooth paste. Pour this back
into the chowder to thicken it. Add the =Lea & Perrins' Sauce=.
Serve in soup plates or from a soup tureen.

NEW YORK FISH CHOWDER

_Improved with Lea & Perrins' Sauce_

For this chowder use 3 cupfuls of tomato juice in place of the white
stock or rice water, and 1 cupful of freshly crumbled bread in place
of the soda crackers in the above recipe. Also add a bit of parsley.
Cook and serve as usual.

ENGLISH CHOWDER

_Improved with Lea & Perrins' Sauce_

Add ½ cupful of croutons--fried bread cubes--to the New York Fish
Chowder before serving.

CLAM CHOWDER

_Improved with Lea & Perrins' Sauce_

For this use 20 clams in place of the fish in the above recipe. Sort
and wash them thoroughly. Allow to stand in cold water for half an
hour, drain off the water, straining it through several thicknesses
of cheese cloth. Scald the clams in this water and use the water
in place of the stock or rice water in making the chowder. Make a
sauce from the clam liquor, the butter and the flour, and add the
potatoes, clams, onion and =Lea & Perrins' Sauce= to this. Add
crackers last.

ITALIAN CHOWDER

_Improved with Lea & Perrins' Sauce_

Sprinkle the New York Fish Chowder generously with grated cheese
when serving each dish, or pass the grated cheese and permit each
person to sprinkle their own chowder with cheese as they desire.

CORN CHOWDER

_Improved with Lea & Perrins' Sauce_

For this chowder use in place of the fish given in the Fish Chowder
recipe a quart can or 4 cupfuls of corn. Omit the salt pork and
onion and use 5 potatoes instead of 10, and just before removing
from the fire stir in the well-beaten yolk of an egg.

POTATO CHOWDER

_Improved with Lea & Perrins' Sauce_

This is made in the same way as the plain fish chowder, omitting
the salt pork and fish and adding just before serving one chopped
hard-cooked egg.

MUSHROOM SOUP

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
1 cupful of dried mushrooms or
2 cupfuls fresh or canned mushrooms.
2 egg yolks.
2 cupfuls of white sauce.

If dried mushrooms are used, soak them in water over night. Put the
mushrooms through the meat grinder, or cut very fine with scissors.
Sauté the ground mushrooms in a little fat, add a small amount of
water and press through a purée strainer. Add this to the white
sauce. Add the yolks of 2 eggs and cook one minute more. Add the
=Lea & Perrins' Sauce=. Serve at once.

BAKED BEAN SOUP

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
2 cupfuls of cold baked beans.
4 cupfuls of water.
Salt.
2 slices of onion.
¼ sliced carrot.
2 tablespoonfuls of fat.
2 tablespoonfuls of flour.

Put the beans, onion and carrot in a saucepan with four cupfuls of
water, and allow to simmer for half an hour. Put through a colander
or coarse sieve. Add a little salt and the flour and fat which have
been cooked together. Season with the =Lea & Perrins' Sauce= and
serve.

TOMATO SOUP

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
1 can of tomatoes.
2 cupfuls of water.
1 small onion.
2 teaspoonfuls of sugar.
½ teaspoonful of soda.
½ teaspoonful of salt.
2 tablespoonfuls of butter.
3 tablespoonfuls of flour.

Cook the tomatoes, water, onion, sugar and soda together for twenty
minutes. Strain; add the salt. Melt the butter, add the flour, stir
until smooth, then add to the tomato juice. Cook for ten minutes.
Add the =Lea & Perrins' Sauce= and serve hot in heated bouillon cups
or soup plates.

SPAGHETTI SOUP

_Improved with Lea & Perrins' Sauce_

Add 2 cupfuls of cooked spaghetti to the Tomato Soup recipe and
serve, sprinkling each plate with grated cheese as served.

JULIENNE SOUP

_Improved with Lea & Perrins' Sauce_

For this, use the Tomato Soup recipe, substituting 4 cupfuls brown
meat stock or broth, or bouillon in place of the tomatoes and
omitting the water, soda and sugar. Cut raw carrots and turnips into
long, thin strips, cook in boiling salted water until soft and add
to the soup. A quarter of a cupful of cooked peas and string beans
should also be added just before serving.

SPLIT PEA SOUP

_Improved with Lea & Perrins' Sauce_

This is made in the same way as the Tomato Soup, substituting 2
cupfuls of mashed and strained peas for the tomatoes and omitting
the sugar, soda and onion.

CORN SOUP

_Improved with Lea & Perrins' Sauce_

Substitute 2 cupfuls of mashed and strained corn or cornlet for the
tomatoes in the Tomato Soup recipe and omit the sugar, soda and
onion.

CREOLE OYSTER GUMBO

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
2 dozen oysters.
1 Spanish onion.
2 tablespoonfuls of olive oil.
1 tablespoonful of flour.
1 teaspoonful of salt.

Drain the liquor from the oysters and save. Heat the oil and add the
chopped onion. Add the flour and salt. Cook for a few minutes and
add the oyster liquor and the oysters. Cook for five minutes longer.
Add the =Lea & Perrins' Sauce= and serve.

CONSOMME

_Improved with Lea & Perrins' Sauce_

2 tablespoonfuls of =Lea & Perrins' Sauce=.
3 pounds of soup beef.
3 pounds of veal knuckle.
3½ quarts of water.
6 slices of salt pork.
1 cupful each of chopped onion,
celery, carrot.
1 bunch of parsley.
1 tablespoonful of salt.

Cut the salt pork into fine pieces and brown. Add the veal, cut
into pieces, add the beef and sear together with the salt pork. Add
the water and any cracked bones and simmer for three hours. Add
the vegetables and salt and cook an hour more. Set aside to cool,
skim the fat from the top and strain the consommé through several
thicknesses of cheese cloth. Add the =Lea & Perrins' Sauce= and
serve hot.

GARNISHINGS FOR SOUP

_Improved with Lea & Perrins' Sauce_

The attractive garnishings which are served in soups in the big
hotels are very easy to prepare at home and add a touch of luxury
that more than pays for the trouble put into their making.

EGG YOLKS IN SOUP GARNISHING

_Improved with Lea & Perrins' Sauce_

1 tablespoonful of =Lea & Perrins' Sauce=.
6 egg yolks.
1 teaspoonful of salt.

Use only fresh eggs, as the yolks must be kept whole. Slide the
yolks--one at a time--carefully from a saucer into boiling water to
which the salt and _Lea & Perrins' Sauce_ have been added. Simmer
until the yolks are set and serve one in each plate of consommé or
other thin soup.

MACARONI GARNISH

_Improved with Lea & Perrins' Sauce_

Cut strips of cooked macaroni into very narrow little rings, and
sauté in bacon drippings to which 1 teaspoonful of _Lea & Perrins'
Sauce_ has been added. Add to the soup just as it is served.

EGG BALLS FOR SOUP

_Improved with Lea & Perrins' Sauce_

1 teaspoonful of =Lea & Perrins' Sauce=.
1 tablespoonful of bacon drippings.
3 hard-cooked eggs.
flour.
1 raw egg.

Extract the hard-cooked yolks of the egg from the whites and press
through a fine strainer or sieve; add the bacon drippings and =Lea
& Perrins' Sauce= and enough raw egg to make the cooked yolk hold
together. Shape this mixture into small round balls; roll in the raw
egg and a little flour and sauté in bacon drippings until brown.
Arrange in a small vegetable dish and place one or two in each soup
plate as it is served at the table.