Pilot crackers, 3✪ Gloucester Clam Chowder. Separate bodies of clams from necks. Chop necks slightly and cover with a little hot water. Add all the clam liquor and the onion, sliced. Cover the bottom of a frying pan with bits of salt pork and brown well, then add to chowder. Cook slowly for 2 hours and add 1 pint of the milk and the bodies of the clams. Cook 1 hour, then add potatoes. When these are soft add the remaining pint of milk, seasoning and crackers. S. J . M., Gloucester. POTATO CHOWDER. Salt pork, !/4 pound. Onions, 3. Potatoes, 5. Milk, li/2 pints. Boiling water, 1 quart. Flour, 2 tablespoons. Salt and pepper✪ Potato Chowder. Try out the sliced salt pork in a deep kettle and when thorough- ly cooked add onions, sliced, and boiling water. Let cook for 20 minutes, then add potatoes, sliced, and seasoning. Let all cook to- gether till potatoes and onions are soft. Add cold milk in which flour has been blended, stir gently and bring to a boil. Just before serving add whole pilot crackers or soda biscuits, one for each per- son to be served. HADDOCK CHOWDER. Salt pork, 3 slices. Water, 3 cups. Onion, 1. Butter, 2 tablespoons. Haddock, 2 pounds. Milk, 2y2 cups. Raw sliced potatoes, 2 cups. Salt and pepper. Cracker crumbs, 3 tablespoons✪ Haddock Chowder. Fry salt pork brown in a saucepan with the onion, sliced. Add haddock, cut into small pieces, and the potatoes. Add the water and simmer for % hour, then add butter, milk, salt and pepper to taste and cracker crumbs. Serve very hot. SOUPS AND ClIOWDI.i;-. 2f>9 VEGETABLE CHOWDER. Salt pork. l-'3 cup. Boiling water, '2 cups. Onion, 1. Milk, 1 quart. Chopped potatoes, 2 cups. Butter, 4 tablespoons. Parsnips, 11/4 cups. Cracker crumbs, i/o cup. Salt and pepper. Chopped parsley, '2 teaspoons✪ Vegetable Chowder. Chop fat salt pork coarsely, then measure. Try out in a deep kettle, then add onion, sliced. Fry brown and add potatoes and parsnips, both coarsely chopped. Sprinkle with pepper and salt and add boiling water gradually. Let boil till vegetables are soft, then add milk, butter, a little at a time, cracker crumbs and parsley. Whole crackers may be used if preferred. CORN CHOWDER. Salt pork, 14 pound. Corn, 1 can. Onion, 1. Milk, 2 cups. Water, 1 pint. Butter, 2 tablespoons. Potatoes. 1 quart. Pepper and salt. Soda crackers, 6. Fry together the salt pork and onion, both sliced. Add the water, the potatoes, which should be parboiled, the corn and enough additional water to cover. Simmer till the potatoes are done, then add the milk, which should be boiling hot, the butter, pepper and salt to taste, and at the very last the soda crackers, split in halves. Serve immediately. BEEFSTEAK CHOWDER. I '.i •( fsteak, ll'o pounds. Salt and pepper. Sliced potatoes, 1 quart✪ Corn Chowder. Flour, 1 tablespoon. Onions, 2. Cold water, 3 pints. Butter or fat salt pork. 1 tablespoon. Have steak cut from bottom of the round, cut in 2-ineh pie, -MS. add cold water and seasoning and cook slowly until tender. Slice, onions, fry in butter or salt pork fat and add with potatoes to meat. Cook till potatoes are tender, then thicken with flour blended smooth in a bit of cold water. As the water boils away add more. A. P. N.. \Vnlla*ton. 270 SOUPS AND CHOWDERS. OLD-FASHIONED OYSTER STEW. Oysters, 1 quart. Butter, 14 cup. Cold water, % Cup. Salt and pepper. Milk, 1 quart✪ Old-Fashioned Oyster Stew.

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Pilot crackers, 3. Separate bodies of clams from necks. Chop necks slightly and cover with a little hot water. Add all the clam liquor and the onion, sliced. Cover the bottom of a frying pan with bits of salt pork and brown well, then add to chowder. Cook slowly for 2 hours and add 1 pint of the milk and the bodies of the clams. Cook 1 hour, then add potatoes. When these are soft add the remaining pint of milk, seasoning and crackers. S. J . M., Gloucester. POTATO CHOWDER. Salt pork, !/4 pound. Onions, 3. Potatoes, 5. Milk, li/2 pints. Boiling water, 1 quart. Flour, 2 tablespoons. Salt and pepper. Try out the sliced salt pork in a deep kettle and when thorough- ly cooked add onions, sliced, and boiling water. Let cook for 20 minutes, then add potatoes, sliced, and seasoning. Let all cook to- gether till potatoes and onions are soft. Add cold milk in which flour has been blended, stir gently and bring to a boil. Just before serving add whole pilot crackers or soda biscuits, one for each per- son to be served. HADDOCK CHOWDER. Salt pork, 3 slices. Water, 3 cups. Onion, 1. Butter, 2 tablespoons. Haddock, 2 pounds. Milk, 2y2 cups. Raw sliced potatoes, 2 cups. Salt and pepper. Cracker crumbs, 3 tablespoons. Fry salt pork brown in a saucepan with the onion, sliced. Add haddock, cut into small pieces, and the potatoes. Add the water and simmer for % hour, then add butter, milk, salt and pepper to taste and cracker crumbs. Serve very hot. SOUPS AND ClIOWDI.i;-. 2f>9 VEGETABLE CHOWDER. Salt pork. l-'3 cup. Boiling water, '2 cups. Onion, 1. Milk, 1 quart. Chopped potatoes, 2 cups. Butter, 4 tablespoons. Parsnips, 11/4 cups. Cracker crumbs, i/o cup. Salt and pepper. Chopped parsley, '2 teaspoons. Chop fat salt pork coarsely, then measure. Try out in a deep kettle, then add onion, sliced. Fry brown and add potatoes and parsnips, both coarsely chopped. Sprinkle with pepper and salt and add boiling water gradually. Let boil till vegetables are soft, then add milk, butter, a little at a time, cracker crumbs and parsley. Whole crackers may be used if preferred. CORN CHOWDER. Salt pork, 14 pound. Corn, 1 can. Onion, 1. Milk, 2 cups. Water, 1 pint. Butter, 2 tablespoons. Potatoes. 1 quart. Pepper and salt. Soda crackers, 6. Fry together the salt pork and onion, both sliced. Add the water, the potatoes, which should be parboiled, the corn and enough additional water to cover. Simmer till the potatoes are done, then add the milk, which should be boiling hot, the butter, pepper and salt to taste, and at the very last the soda crackers, split in halves. Serve immediately. BEEFSTEAK CHOWDER. I '.i •( fsteak, ll'o pounds. Salt and pepper. Sliced potatoes, 1 quart. Flour, 1 tablespoon. Onions, 2. Cold water, 3 pints. Butter or fat salt pork. 1 tablespoon. Have steak cut from bottom of the round, cut in 2-ineh pie, -MS. add cold water and seasoning and cook slowly until tender. Slice, onions, fry in butter or salt pork fat and add with potatoes to meat. Cook till potatoes are tender, then thicken with flour blended smooth in a bit of cold water. As the water boils away add more. A. P. N.. \Vnlla*ton. 270 SOUPS AND CHOWDERS. OLD-FASHIONED OYSTER STEW. Oysters, 1 quart. Butter, 14 cup. Cold water, % Cup. Salt and pepper. Milk, 1 quart.

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