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and let them remain where the water will retain its heat for two hours or longer; after the tongues have been soaked put them over the fire in enough cold water to cover them, add a cup of milk and a small red pepper pod, or a palatable seasoning of cayenne, and cook them slowly for about half an hour, or until they are tender; meantime boil three eggs hard, remove the shells and chop the eggs; just before the tongues are done put in a saucepan over the fire a heaping tablespoon each of butter and flour, and stir them together until they begin to bubble; then gradually stir in enough of the milk and water in which the tongues were boiled to make the sauce sufficiently salt, and more milk to bring it to the consistency of thick cream, put the tongues into the sauce, add the chopped eggs, and then serve them hot. FISH CHOWDER. Peel two quarts of raw potatoes and slice them rather thin; peel and slice two quarts of onions; skin and clean four large porgies, remove the heads and cut each fish in slices about three inches thick; soak four sea biscuit for five minutes in cold water; cut one pound of fat salt pork in thin slices; have ready for seasoning black and red pepper, powdered cloves and a very small bunch of thyme; the thyme is to be taken out of the chowder before it is served. First fry one-third of the pork with one-third of the onions; then take up the fried pork and onions, and put them aside to use presently; wash the kettle in which the pork and onions were fried, wipe it dry and put in the bottom a layer of raw salt pork cut in thin slices; on the pork lay some of the fish, and season it with red and black pepper, salt and a little ground cloves; on the fish place a layer of potatoes an inch thick, next a similar layer of the raw onions sliced, then the fried pork and onions and half the sea biscuit, and season this layer highly with salt, pepper and powdered cloves. Repeat the layers of fish, potatoes, onions and sea-biscuit until all are used, seasoning them as directed above; pour cold water into the kettle until it entirely covers these ingredients, cover the kettle closely and boil its contents slowly until the potatoes are thoroughly cooked. When the potatoes are done add a quart of claret to the chowder; let it just reach the boiling point, remove the bunch of thyme, and then serve the chowder in a tureen. BROWN STEW OF EELS AND MUSHROOMS. After two pounds of eels have been dressed and washed in plenty of cold, salted water, cut them in two-inch lengths, put them over the fire in enough cold water to cover them, let the water heat to the boiling-point, and then drain the eels and dry them on a clean cloth; meantime open a can of mushrooms, and put the liquid ready to use in making the sauce; or, if fresh mushrooms are used, free them from sand and all imperfections, wash them in plenty of cold, salted water, and cut them rather small ; after the eels are dried, roll them in flour seasoned with salt and pepper, put them over the fire in a saucepan containing sufficient butter to prevent burning, and brown them evenly; when the eels are brown add the mushrooms, enough boiling water to cover them, and a palatable seasoning of salt and pepper; if canned mushrooms are used, add the liquid in which they are pre-