For all you “City Folk”



This cookbook is for all you Sophisticated Folk out there! This great gem was published in 1957 by the Metropolitan Insurance Company and features some great entertaining recipes. It also has easy to follow instructions for even the most beginner of cooks.

Cape Cod Clam Chowder page 10

2 Dozen shucked soft-shell clams

1/4 lb salt pork diced

4 medium onions

5 medium potatoes

2 tsp salt

1/4 tsp pepper

3 cups boiling water

1 quart milk

Strain calm liquor through cheescloth; pick over clams removing bits of shell. Cut away soft parts and save, chop hard parts. Cook salt pork until golden brown and crisp; remove pork and save. Add onions to pork fat; cook until soft but not brown. Add potatoes, salt, pepper, boiling water and chopped clams; simmer until potatoes are tender (about 1/2 hour). Add soft parts of clams, pork bits and milk; heat but do not allow to boil. Makes 8-10 servings.




Coconut Macaroon Pie page 45

Pastry for 1 crust pie

1/4 tsp salt

3 eggs, separated

1 1/2 cups sugar

1/4 cup milk

2 tbsp butter

1 tsp lemon juice

1/4 tsp almond extract

1 1/2 cups flaked coconut

Set oven to 375 degrees. Line 9 inch pie pan with pastry. Flute rim. Add salt to egg yolks, beat until thick and lemon colored. Add sugar 1/2 cup at a time, beating well after each addition. Add milk, butter, lemon juice, almond extract; blend well. Fold in coconut and stiffly beaten egg whites; turn into pie shell. Bake 50 minutes or until knife comes out clean.