Oyster Chowder

1 quart oysters, canned or raw, 1-2 lb. salt pork; 4 large potatoes; 1 onion; butter size egg.

Cut the pork in cubes and fry well, then add other ingredients, except oysters, cover with milk and oyster liquor Cook until potatoes are done, thicken with 3 rolled crackers, add oysters, heat and serve. Mrs. R. D. Porter.

Oyster Chowder

I quart oysters, fresh oysters preferred; 4 large potatoes; 1 1-2 pints milk; 1 tablespoon flour; 1 tablespoon butter; 1 large tablespoon grated onion. Drain the liquor from the oysters and cook with it the onion and sliced potato. Rub together the butter and flour and add it to the boiling milk, also the oysters, salt and pepper. As soon as the oysters are plump, add and turn over toasted squares of bread or toasted oyster crackers. H. H.

Nantucket Clam Chowder

Twenty good sized clams; separate neck from bodies and chop the necks, or 2 cans clams; 3-4 cup clam water; 3-4 lb. fat salt pork; 1 quart milk. Cut the salt pork, using no lean, into tiny cubes, fry to a delicate brown. Skim out the scraps, put them into large kettle with a quart or more of boiling water and the clam water. Fry onions in the pork drippings and pour into the kettle. Add potatoes and chopped necks of clams, boil for 15 minutes. Add bodies of clams and about 3 quarts of water and boil about 20 minutes. Canned clams need less cooking. Add milk, thicken with flour, about a cupful made smooth in a little milk. Add more salt if desired. The recipe should make at least 5 quarts. Warming over improves it. Fish may be substituted.

Mrs. W. Coggeshall.

Clam Bisque

Heat to boiling 1 qt. of milk, add 2 tablespoons butter, and 2 tablespoons sifted flour, rubbed to a cream. When it thickens, add salt, cayenne pepper and 3 cups of clams chopped fine. Let boil up once and serve with crackers.

Mrs. R. L. H.