Corn Chowder

Salt pork, 1/4 pound. Onion, 1. Water, 1 pint. Potatoes, 1 quart.

Corn, 1 can. Milk, 2 cups. Butter, 2 tablespoons. Pepper and salt.

Soda crackers, 6.

Fry together the salt pork and onion, both sliced. Add the water, the potatoes, which should be parboiled, the corn and enough additional water to cover. Simmer till the potatoes are done, then add the milk, which should be boiling hot, the butter, pepper and salt to taste, and at the very last the soda crackers, split in halves. Serve immediately.

Beefsteak Chowder

Beefsteak, 1 1/2 pounds. Sliced potatoes, 1 quart. Onions, 2.

Salt and pepper. Flour, 1 tablespoon.

Cold water, 3 pints.

Butter or fat salt pork. 1 tablespoon.

Have steak cut from bottom of the round, cut in 2-inch pieces, add cold water and seasoning and cook slowly until tender. Slice onions, fry in butter or salt pork fat and add with potatoes to meat. Cook till potatoes are tender, then thicken with flour blended smooth in a bit of cold water. As the water boils away add more.

A. P. S., Wollaston.

Old-Fashioned Oyster Stew

Oysters, 1 quart. Cold water, 3/4 cup.

Butter, 1/4 cup. Salt and pepper.

Milk, 1 quart.

Put oysters in a colander and pour over them into a bowl the cold water. Pick over oysters, remove tough muscles from 1 pint of them, add muscles to the other pint and chop fine. Add chopped oysters to water drained through colander, and simmer for 3 min-utes. Strain through cheese cloth, add reserved soft part of oysters and cook till they are plump and edges are curled. Remove oysters with a skimmer to a hot tureen with butter and seasoning. Add milk to liquor and heat to scalding point in double boiler, then pour over oysters in tureen and serve with oyster crackers.

D. P., Newtonville.

Oyster Chowder

Potatoes, 3.

Onion, 1.

Boiling water, 1 quart.

Oysters, 1 pint.

Salt and pepper. Celery salt. Milk, 1 cup. Butter, 1 tablespoon.

Dice the potatoes and slice onion, add boiling water and cook 15 minutes. Add oysters and seasoning and boil 15 minutes more, add milk and butter, heat well and serve. Mrs. D. P., Chelsea.

Bean Chowder

Red beans, 1 cup. Cold water, 1 quart. Onion, 1. Salt and pepper.

Potatoes.

Tomatoes, 1/2 pint. Macaroni, 1/2 cup. Bacon, 3 slices.

Bacon fat, 1 tablespoon.

Wash beans and soak over night in the cold water. In the morn-ing stew until tender with the onion, adding more water as it cooks away. When beans are tender, add as many diced potatoes as desired, the tomatoes, strained, and the macaroni, broken in small pieces. Boil for 1 hour. Season and add chopped fried bacon and fat. Serve very hot.