Fish Chowder. (No. 1)

Two pounds firm fish, cod, halibut, or haddock; four potatoes, peeled, sliced, and parboiled ; one large onion ; one quart of hot water ; one-half pound of fat salt pork, chopped ; two cupfuls of milk and two tablespoonfuls of butter; six Boston crackers, or "water thin" biscuits. Pepper, salt, and parsley.

Put the chopped pork into the soup-kettle and fry crisp. Add the onion and color lightly. Lay in this fat the fish, cut into inch-dice, the sliced parboiled potatoes and bits of the fried pork and onion in layers; season as you go. Cover with boiling water and cook half an hour.

Heat the milk separately; butter the crackers well and break them into the milk. When they are soft, cover the bottom of a deep platter with them, pepper and salt them, put the chowder upon them and pour the rest of the milk on top.

Fish Chowder. (No. 2.)

Use the same ingredients as above with the addition of a pint of sliced tomatoes, laid upon the strata of fish, etc.

Instead of breaking the crackers up in the milk, heat the butter and milk together, soak the crackers thoroughly in it, and when the chowder is dished, lift them carefully and arrange them like a crust upon the pile. In taking up the chowder, reserve half a cupful of gravy; stir into it a tablespoonful of butter rolled in flour, add what milk you have left, heat for one minute and pour, spoonful by spoonful, over the crackers.

A New Jersey Chowder

Six mealy potatoes, parboiled and sliced; one-half pound of sweet firm salt pork, cut into dice ; one good-sized onion, sliced; two cupfuls of milk - the richer the better; two cupfuls of boiling water; one heaping tablespoonful of butter rolled in one of flour. Pepper and celery-salt to taste. Chopped parsley.

Fry the pork and onion together in a pan. Arrange potatoes, fried pork, and onion in neat layers, and sprinkle with parsley, seasoning all with pepper and salt. Upon the top pour the hot fat from the frying-pan ; cover with boiling water and cook gently half an hour. Take out the potatoes with a skimmer and lay in a vegetable dish. Have ready the milk heated to boiling and thickened with the floured butter ; add to the liquor in the pot, boil one minute and pour over the potatoes.

A savory and an economical dish.