6 good-sized potatoes.

lb. salt pork.

1 onion.

1 tablespoonful butter.

1 tablespoonful flour.

1 pint milk or cream.

1 pint water.

1 tablesp'ful chopped parsley.

1 teaspoonful salt.

teaspoonful pepper.

Cut the potatoes into dice, cut the pork into small pieces, and put it with the sliced onion into a frying pan, and fry until a light brown.

Put into a kettle a layer of potatoes, then a layer of onions and pork, and sprinkle with salt, pepper, and chopped parsley. Repeat this until all the potatoes, pork, onions, and parsley are in. Pour over them the grease from the pan in which the pork and onions were fried. Add one pint of water, cover, and let simmer twenty minutes. Scald the milk in a double boiler, and add it to a roux made of the flour and butter. Add this to the pot when the potatoes are tender, and stir carefully together, so as not to break the potatoes. Taste to see if the seasoning is right. Serve very hot.

This is a good dish for luncheon, or for supper in the country.

Fish Chowder

3 lbs. fresh fish. 3 large potatoes. 1 large onion.

lb. salt pork. 1 pint milk. 3 ship crackers.

Pepper and salt.

Cut the fish, the potatoes, and the onion into slices. Cut the pork into half-inch dice. Put the pork and the onion into a pan and saute them a light brown. Place in alternate layers in a large saucepan first potatoes, then fish, then pork and onion; dust with salt and pepper, and continue in this order until all the materials are used. Cover the whole with boiling water and let the mixture simmer for twenty minutes. Scald a pint of milk or of cream, take it off the fire and add one and a half tablespoonfuls of butter and three broken ship crackers or the same quantity of water biscuits. Arrange the fish mixture in a mound on a dish, cover it with the softened crackers, and pour over the whole the hot milk.

Clam Chowder

50 clams.

1 medium-sized onion.

6 oz. salt pork.

3 large potatoes.

1 teaspoonful salt.

teaspoonful pepper.

1 tablespoonful butter.

2 tablespoonfuls flour.

1 pint of milk or cream. 1 saltspoonful of mace. 1 saltspoonful of thyme.

3 ship crackers.

Put the clams, with their own liquor, into a saucepan on the fire. When they have boiled three minutes, remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoonfuls of flour. When the flour is cooked, add slowly the clam liquor, a dash of mace and thyme, and salt, if necessary; then add three parboiled potatoes cut into dice, and cook until the potatoes are tender. When ready to serve add a pint of milk or cream, the clams cut into pieces, and a quarter of a pound of broken ship crackers or any hard water cracker.