Fish Chowder, No

1. Take three or four pounds of fresh Haddock or Cod and cut in pieces of three inches square. Place in the bottom of your kettle five or six slices of salt pork, fry brown, then add three onions sliced thin, and fry those brown. Remove the kettle from the fire, and place on the onions and pork a layer of fish. Sprinkle over it a little pepper and salt, then a layer of pared and sliced potatoes, then a layer of fish and potatoes, till the fish is used up. Cover with water, and let it boil for half an hour. Pound six biscuits or crackers fine as meal, and pour into the pot; and, lastly, add a pint of milk ; let it scald well, and serve.

Fish Chowder, No

2. This is the every - day style of fish chowder among the fishermen's families: Wash and cut in chunks two pounds of fresh Cod or Haddock. Pare and thinly slice one quart of potatoes (or as many as you prefer) and place in cold water until you are ready for them. Add one large onion sliced, and fry slowly for a very few minutes in two tablespoons of drippings. Then in your kettle place a layer of fish and one of potatoes, salt and pepper, and continue that way until all is used, potatoes on top. Cover with cold water and let come to boil, then boil slowly or simmer, until potatoes are done. Mix one tablespoon flour with one of drippings, add to chowder with one pint milk. Allow to come to boiling point once more, add a few halved crackers and serve very hot. Cheap and delicious.