Fish Chowder

1 lb. fish

2 pints cold water 4 potatoes

4 tablespoons butter 2 small onions, cut fine

4 tablespoons flour 2 teaspoons salt 1/2 teaspoon white pepper 1 quart milk

Remove fish from bone and cut in 1/2-inch pieces. Put bones in kettle, cover with 1 pint water, and cook. Pare and slice potatoes 1/8 -inch thick. Soak in cold water 1/2 hour. Parboil 5 minutes. Pour off water.

Saute onion in half the butter; strain butter into soup kettle, add sliced potatoes and cover with 1 pint boiling water, and boil 10 minutes. Strain water from bones into the kettle. When all boils well, add fish and simmer 10 minutes.

Make a white sauce of 2 tablespoons of butter, flour, seasonings, and the hot milk and add to the fish in the kettle. Serve at once. Serves 8 to 10.

Oyster Stew (plain)

1 quart milk, scalded 1 pint or 30 oysters and their juice

1 teaspoon salt

Pepper 1 tablespoon butter

Scald the milk. Strain the juice from the oysters, pick them over carefully to remove the shell and wash in cold water. When ready to serve, cook the strained oyster juice, then add the oysters, and cook until the edges curl. Add the seasonings, butter and hot milk. Serve at once. Serves 6 to 8.

Oyster Stew (thickened)

1 pint oysters 1 1/2 quarts milk

1 teaspoon chopped onion 1/4 cup butter 1/4 cup flour

2 tablespoons chopped parsley 1 teaspoon salt 1/8 teaspoon pepper

Strain the juice from the oysters and heat it. Pick the oysters over carefully to remove bits of shell, washing them with cold water. A few minutes before serving add the ovsters to the hot juice and simmer until the oysters look plump and the edges are curled.

Scald the milk with the chopped onion, melt the butter and flour, add the seasonings and hot milk. When ready to serve add the cooked oysters with their liquor and the chopped parsley. Serves 8 to 10.

Clam Puree

1 pint clams 3/4 cup clam juice 1 pint hot milk 1 tablespoon flour

Salt and pepper 1/4 teaspoon Worcestershire sauce

Cook the clams until the edges curl, remove the siphon, and chop them very fine. Melt the butter, add flour and seasonings, then the hot milk slowly. Add clams, and 3/4 cup clam juice.

When hot strain and serve. Serves 4.