Catfish Chowder

Wash the fish in warm water, then place it on the fire in just enough water to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up the fish, put it into a stewpan with about a pint of water, a large piece of butter, one breakfast cupful of cream, a small quantity of pepper and salt, one small onion, one teaspoonful of mustard, and one-half teacupful of walnut catsup, and stew the mixture until quite thick. Garnish with sliced lemons, and serve hot.

Clam Chowder

Fry six slices of crisp, fat pork, after which chop them to pieces, and sprinkle them in the bottom of a pot; lay over a layer of clams, adding a little cayenne or black pepper and salt, and sprinkle on a few small lumps of butter, then place a layer of chopped onions, and another of small crackers, split and moistened with some warm milk. Over this preparation pour a little of the fat left in the pan in which the pork has been fried; then repeat the layers of pork, clams, and onions, until the pot is filled, or nearly so, then cover with water and stew slowly, keeping the pot closely covered the while, for three-quarters of an hour, then drain off all the liquor that will come off readily, turn the chowder into a tureen, and return the gravy to the pot. Thicken the gravy with some flour or pounded crackers, add a glass of wine, some catsup and a little spiced sauce, let it boil up and pour it over the contents in the tureen. Either walnut or butternut pickles may be served with it.

Corn Chowder

Scrape about one quart of raw sweet Indian corn from the cob, and place it in a saucepan with enough water to cover, boiling it for twenty minutes. Skim out the corn as it floats on the top; pare some potatoes, so that when cut into slices they will fill a pint measure, soak and put them into hot water to scald. Fry an onion together with a piece of salt pork of about two inches cube, and strain the fat into a saucepan with the corn water. Put in the potatoes, corn, one teaspoonful of salt, one of pepper, place the pan on the fire and let the liquor simmer for a quarter of an hour or until the corn and potatoes are tender. Put in one tablespoonful of butter one pint of potatoes, one pint of milk, and boil up again. It must be served hot with crisp crackers.