Clam Chowder.

Braised Duck.

Grape Jelly.

Weak Fish, Fried.

Puree of Green Peas.

Cauliflower a la Creme.

Corn Meal Pudding without Eggs.

Clam Chowder

Fry five or six slices of fat salt pork crisp, and cnop fine. Sprinkle a layer in the bottom of a pot; cover with clams; sprinkle with pepper, salt, and bits of butter, then with minced onion. Next, have a stratum of small crackers, split and soaked in warm milk. When the pot has been filled in this order, cover all with cold water, and cook slowly (after the water is heated) three-quarters of an hour. Strain the chowder, without pressing or shaking; put clams, etc., into a covered tureen; return the liquor to the pot. Thicken with rolled crackers; add a glass of wine, a tablespoonful of catsup; boil up, and pour over the chowder. Pass sliced lemon with it.

Fried Weak Fish

Clean, wash, and dry the fish. Lay in a broad pan or dish; salt, and dredge with flour. Fry in hot lard or very nice dripping to a light brown. In serving, lay the fish side by side, the head of each to the tail of the one next him. Garnish with parsley.

Braised Duck

Clean and wash the duck. Stuff with a dressing of bread-crumbs seasoned with pepper and salt, a little onion and sage. Sew up the vent, and tie the neck to keep in the flavor. Fry the duck in a great spoonful of butter until lightly browned, turning it often. Add the butter used for frying to the gravy saved from yesterday; thin with boiling water, and, having put the duck into a saucepan, strain this gravy over it. It should half cover the fowl. Stew slowly forty-five minutes, or until tender, keeping the lid on all the while. Take up the duck, cover to keep it warm, strain the gravy, and if very oily, take off the top. Boil sharply ten minutes in an open saucepan; thicken with browned flour; put back the duck into it, and set the saucepan, again covered, in boiling water for a quarter of an hour. Serve the gravy in a boat.

Puree Of Green Peas

Open a can of peas, drain off the liquor, and cook twenty minutes in boiling water slightly salted. Strain off the water through a colander; mash the peas with the back of a wooden spoon, and rub through the colander into a bowl below. Put two tablespoonfuls of butter into a saucepan, with pepper, salt, and a little sugar, and, if you fancy it, three mint leaves finely chopped. Heat, but not to boiling, stir in the pulped peas, and toss about with a silver fork or spoon until they are a smoking mass. Pile in a hot dish, with triangles of fried bread laid up around the base.

Cauliflower 1 La Creme

Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot water, a little salt. Drain and lay in a deep dish, flower uppermost. Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into bits, and rolled in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce, and pour half into a boat, the rest over the cauliflower.

Corn-Meal Pudding Without Eggs

2 cups Indian meal. 1 cup of flour.

2 tablespoonfuls of molasses.

3 cups of sour milk - "loppered," or "bonny-clabber," if you can get it. 1 great spoonful of melted butter. 1 full teaspoonful: of soda. 1 teaspoonful of salt. 1/2 teaspoonful of cinnamon.

Sift the salt with the flour, and mix up well with the meal. Make a hole in the middle, and pour in. the milk. stirring the meal and flour down into it. Beat smooth. Mix molasses, spice, butter, and the soda - this last dissolved in hot vvater - all together, and beat into the bat ter - well and hard. Butter a tin mould with a cover; pour in the pudding, and boil steadily an hour and a half Eat hot with butter and sugar.