Jeanette P Edwards

In soups and chowders, where herbs and spices are such an important element, Lea 81 Perrins’ Sauce, an unusual blending of many spices and ?avors, 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 ?avor.

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 hodgepodge 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.