out will do to fry fish again; but it will not do for any kind of
shortening. Shake in a little flour into the hot fat, and pour in a
little boiling water; stir it up well, as it boils, a minute or so.
Some people put in vinegar; but this is easily added by those who like
it.

A common sized cod-fish should be put in when the water is boiling
hot, and boil about twenty minutes. Haddock is not as good for boiling
as cod; it takes about the same time to boil.

A piece of halibut which weighs four pounds is a large dinner for a
family of six or seven. It should boil forty minutes. No fish put in
till the water boils. Melted butter for sauce.

Clams should boil about fifteen minutes in their own water; no other
need be added, except a spoonful to keep the bottom shells from
burning. It is easy to tell when they are done, by the shells starting
wide open. After they are done, they should be taken from the shells,
washed thoroughly in their own water, and put in a stewing pan. The
water should then be strained through a cloth, so as to get out all
the grit; the clams should be simmered in it ten or fifteen minutes;
a little thickening of flour and water added; half a dozen slices
of toasted bread or cracker; and pepper, vinegar and butter to your
taste. Salt is not needed.

Four pounds of fish are enough to make a chowder for four or five
people; half a dozen slices of salt pork in the bottom of the pot;
hang it high, so that the pork may not burn; take it out when done
very brown; put in a layer of fish, cut in lengthwise slices, then a
layer formed of crackers, small or sliced onions, and potatoes sliced