Fish Chowder

Mrs. H. C. Austin.

Take a pound of salt pork, cut into strips and soak for five minutes; cover the bottom of the pot with a layer of this; cut four pounds of cod or sea-bass into pieces two inches square, and lay enough of this over the pork to cover it; then chopped onions, (these may be omitted if desired); parsley, summer savory, and pepper, also crackers. Repeat this layering until your fish and pork are used. Cover with cold water and boil gently for an hour. Then take out the thick part with a skimmer, and after thickening the other with a little flour and butter, pour it over that you have skimmed out.

Fish Chowder

Mrs. J. G. Eastman.

Take a pound of salt pork; cut it into strips and fry. Cover the bottom of a pot with a layer of this; cut four pounds of cod, or any other large fish, into small pieces and put a layer of this on the pork; then a layer of onion, sliced thin, with salt and pepper; next a layer of crackers, moistened with hot water; then the pork again, the fish, onion, seasoning and cracker. The top layer must be buttered cracker. Cover the whole with cold water. Stew gently for an hour, keeping it covered with water. When it is done thicken with a tablespoonful of flour and the same quantity of butter.

Baked Fish

Louisej.

Clean and stuff with dressing made of slices of bread well buttered; a small onion chopped fine; salt and pepper, and soften with hot water; then sew it up; lay it on skewers in the baking pan, with a cupful of water; baste it often with butter and water, and bake one hour until tender and brown. Take it up and put on hot dish, and take out threads, and garnish with sliced lemon and parsley; thicken gravy with a little flour and butter and lemon juice, and serve in a sauce boat.

Louisej is thoroughly reliable. - Eds.

Clam Chowder

Mrs. R. M. Widney.

Take six tablespoonfuls of pickled pork cut into dice; two medium-sized onions and one desertspoon of butter, and fry thoroughly; then add two tablespoons of flour; bronw well and place on the back of the stove. Put one quart of clams over the fire in their own liquor; when they have boiled three minutes, strain them and return the liquor to the fire; add to the liquor the fried pork and onions; one quart of milk; one pint of cream; one quart of potatoes, cut in dice, and salt to taste. When about to send to table, add the clams chopped fine, one and one half pints of toasted bread, cut in dice, and a little thyme.

How To Cook Codfish

Mrs. C. G. Dubois.

Shred about two-thirds of a quart of codfish; wash it with fresh cool water, and let it soak in cold water until quite fresh; drain off the water and put it in a saucepan with a pint of sweet cream and one-half pint of sweet milk; let it come to a boil; beat together one egg and tablespoon-ful of flour, and two tablespoonfuls of milk; put into saucepan and stir continually till done; add butter, the size of a butternut; serve on buttered toast.