Clam Chowder

50 clams

1 pound of veal 1/2 pound bacon or ham

1 pint of stewed or canned tomatoes

1 pint of water

1 pint of milk

6 water crackers or three sea biscuit

1 teaspoonful of thyme

1 teaspoonful of sweet marjoram

1 tablespoonful of chopped parsley

3 medium-sized potatoes

Salt and pepper to taste

Line the bottom of the saucepan with the bacon or ham cut into dice. Pare and cut the potatoes into dice. Chop the onion fine. Cut the veal into pieces a half-inch square. Chop the clams. Mash the crackers. Now put a layer of the potatoes on the bacon or ham, and then a sprinkling of onion, thyme, sweet marjoram, parsley, salt and pepper, and then a layer of veal, then tomatoes, then a layer of chopped clams, and continue these alternations until it is all in, having the last layer clams. Now add the water, which should be boiling and barely cover the whole. Cover closely, place on a slow fire and simmer for half an hour without stirring. Then add the milk and crackers, stir and cook ten minutes longer and serve very hot.

The tomatoes may be omitted if not liked.

Corn Chowder

1 quart of grated corn 4 good-sized potatoes 2 medium-sized onions 1/2 pound of bacon or ham 1 large tablespoonful of butter

3 tablespoonfuls of flour 1 pint of milk 6 water crackers Yolk of one egg 1/2 pint of boiling water

Pare and cut the potatoes and onions into dice. Cut the bacon or ham into small pieces and put it into a frying-pan with the onions and fry until a nice brown. Put a layer of potatoes in the bottom of a saucepan, then a sprinkling of bacon or ham and onion, then a layer of corn, then a sprinkling of salt and pepper, then a layer of potatoes, and so on, until all is in, having the last layer corn. Now add the water and place over a very moderate fire and simmer for twenty minutes. Then add the milk. Rub the butter and flour together and stir into the boiling chowder. Add the crackers, broken; stir, and cook five minutes longer. Taste to see if properly seasoned, take it from the fire, add the beaten yolk of the egg and serve.

Fish Chowder

3 pounds of fish

1 pint of milk

3 medium-sized potatoes

1 quart of water

1 pint of stewed or canned tomatoes 1 large-sized onion

1/4 pound of bacon or ham 1 tablespoonful of thyme 1 teaspoonful of sweet marjoram 6 water crackers or three sea biscuit Salt and pepper to taste

Cut the fish, the potatoes, the onion, and bacon or ham, into pieces about a half-inch square. Now put the bacon or ham and the onion into a frying-pan, stir and fry them a light brown. Put a layer of the potatoes in a saucepan, then a layer of fish, then a sprinkling of onions and bacon or ham, then a layer of tomatoes, then a sprinkling of thyme and sweet marjoram, salt and pepper, and continue these alternations until all is in, having the last layer potatoes. Now add the water. Cover closely, place it over a moderate fire and let it summer twenty minutes without stirring. In the meantime put the milk in a farina boiler and break into it the crackers; let it stand three minutes. Now add this to the chowder, stir, let it boil once, see that it is properly seasoned and serve very-hot.

The tomatoes may be omitted if not liked.

Potato Chowder

6 good-sized potatoes 1 tablespoonful of flour 1 good-sized onion 1/4 pound of bacon or ham

1 tablespoonful of chopped parsley 1 tablespoonful of butter 1 pint of milk

1 pint of water

Pare and cut the potatoes into dice and chop the onion fine. Cut the bacon or ham into small pieces. Put the bacon or ham and the onion in a frying-pan and fry until a light brown. Now put a layer of potatoes in the bottom of a saucepan, then a sprinkling of the ham or bacon, onion, parsley, salt and pepper, then a layer of potatoes, and so on until all is used. Add the water, cover closely and simmer twenty minutes. Then add the milk. Rub the butter and flour together, add to the boiling chowder and stir carefully until it boils. Taste to see if properly seasoned; if not, add more salt and pepper and serve.