the chowder. Serve sliced lemon, pickles and stewed tomatoes with it,
that the guests may add if they like.


CODFISH BALLS.

Take a pint bowl of codfish picked very fine, two pint bowls of whole
raw peeled potatoes, sliced thickly; put them together in plenty of
cold water and boil until the potatoes are thoroughly cooked; remove
from the fire and drain off all the water. Mash them with the potato
masher, add a piece of butter the size of an egg, one well-beaten egg,
and three spoonfuls of cream or rich milk. Flour your hands and make
into balls or cakes. Put an ounce each of butter and lard into a
frying pan; when hot, put in the balls and fry a nice brown. Do not
freshen the fish before boiling with the potatoes. Many cooks fry them
in a quantity of lard similar to boiled doughnuts.


STEWED CODFISH. (Salt.)

Take a thick, white piece of salt codfish, lay it in cold water for a
few minutes to soften it a little, enough to render it more easily to
be picked up. Shred it in very small bits, put it over the fire in a
stew pan with cold water; let it come to a boil, turn off this water
carefully, and add a pint of milk to the fish, or more according to
quantity. Set it over the fire again and let it boil slowly about
three minutes, now add a good-sized piece of butter, a shake of pepper
and a thickening of a tablespoonful of flour in enough cold milk to
make a cream. Stew five minutes longer, and just before serving stir
in two well-beaten eggs. The eggs are an addition that could be