Mother Hubbard's cupboard

Cut two or three slices of salt pork into dice pieces, fry to a crisp, and turn the whole into your chowder kettle. Pare half a dozen medium sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of the onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes ; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes ; then add two quarts of milk, and let. it scald up again. Season with " Sauce Piquant " or tomato catsup, and more salt and pepper if required. While the chowder is cooking, break some sea-biscuit into a pan, pour water over them, and set them where they will soften and keep hot. Dip the chowder into the tureen and. lay the crackers on the top. Mrs. Wm. N. Sage. CLAM CHOWDER. Twenty-five clams, one-half pound salt pork, chopped fine; six potatoes, sliced thin; six onions sliced thin. Put the pork in kettle; after cooking a short time, add the potatoes, onions and juice of clams. Cook two and one-half hours, then add the clams. Fifteen minutes before serving, add two quarts of milk.. Mrs. J. M. Pitkin. io "Mother Hubbard's Cupboard." CLAM CHOWDER. Forty-five clams, chopped; one quart sliced potatoes, one-half pint sliced onions. Cut a few slices salt pork, fry to a crisp, chop fine. Put in kettle a little fat from the pork, a layer potatoes, clams onions, a little pepper and salt ; another layer of chopped pork, potatoes,- etc., until all are in. Pour over all the juice of the clams. Cook three hours, being careful not to burn. Add a teacup of milk just before serving. Mrs. Horace Candee. CODFISH BALLS. Put the fish in cold water, set on the back of the stove ; when water gets hot, pour off and put on cold again until the fish is fresh enough ; then pick it up. Boil potatoes and mash them ; mix fish and potatoes together while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter ; make into balls, and fry in plenty of lard. Have the lard hot before putting in bails. A. M. CREAM oysters. Fifty shell oysters, one quart sweet cream ; butter, pepper and salt to suit taste. Put the cream and oysters in separate kettles to heat, the oysters in their own liquid, and let them come to a boil ; when sufficiently cooked, skim ; then take them out of the liquid and put in some dish to keep warm. Put the cream and liquid together. Season to taste, and thicken with powdered cracker. When sufficiently thick, stir in the oysters. I. Teal. SCOLLOPED OYSTERS. Put a layer of rolled crackers in bottom of pudding dish, layer of oysters, drained ; season with butter, pepper and salt; so on until the dish is full, then pour over coffeecup of milk. Bake three quarters of an hour. Fish. i i OYSTER PIE. One quart oysters, drained ; pepper, salt and butter to taste. One quart flour, two tablespoons lard, one teaspoon salt ; mix with water for pie-crust. Line the pie plate with the crust ; fill with the oysters, seasoned ; put over a crust, and bake. Belle. SCOLLOPED CLAMS.