best), half a pound of pork, two large onions, one quart of sliced
potatoes, one quart of water, one pint of milk, two table-spoonfuls of
flour, six crackers, salt, pepper. Skin the fish, and cut all the
flesh from the bones. Put the bones onto cook in the quart of water,
and simmer gently ten minutes. Fry the pork; then add the onions, cut
into slices. Cover, and cook five minutes; then add the flour, and
cook eight minutes longer, stirring often. Strain on this the water in
which the fish bones were cooked and boil gently for five minutes;
then strain all on the potatoes and fish. Season with salt and pepper,
and simmer fifteen minutes. Add the milk and the crackers, which were
first soaked for three minutes, in the milk. Let it boil up once, and
serve. The milk maybe omitted, and a pint of tomatoes used, if you
like.


Corn Chowder.

Cut enough green corn from the cob to make a quart; pare and slice one
quart of potatoes; pare and slice two onions. Cut half a pound of pork
in slices, and fry until brown then take up, and fry the onions in the
fat. Put the potatoes and corn into the kettle in layers, sprinkling
each layer with salt, pepper and flour. Use half a teaspoonful of
pepper, one and a half table-spoonfuls of salt and three of flour.
Place the gravy strainer on the vegetables, and turn the onions and
pork fat into it, and with a spoon press the juice through; then
slowly pour one and one-fourth quarts of boiling water through the
strainer, rubbing as much onion through as possible. Take out the
strainer, cover the kettle, and boil gently for twenty minutes. Mix
three table-spoonfuls of flour with a little milk, and when perfectly
smooth, add a pint and a half of rich milk. Stir this into the boiling