INSTRUCTIONS FOR COOKING. 1(53 



as soon as cooked. For a garnish to the fish, use parsley, a lemon, or eggs 

 l.uiled li;irl. and cut in slices. 



CHOWDER. Fry three or four slices of pork till In-own, cut each of your 

 fish into five or six slices, flour, and put a layer of them into your pork fat, 

 sprinkle on pepper and a little salt add cloves, mace, and sliced onions if 

 you like lay on several bits of your fried pork, and crackers previously 

 -oft in cold water. This process repeat till you get in all the fish, 

 thru turn on water enough to just cover them put on a heated bake pan 

 lid. When the fish have stewed about twenty minutes, take them up and 

 mix a couple of teaspoonsful of flour with a little water, and stir it into 

 the irnivy, also a little butter and pepper. Half a pint of white wine, 

 spices, and ketchup, will improve it. Bass and cod make the best chowder, 

 Uack fish and dams make tolerably good ones. The hard part of the 

 clams should be cut off and thrown away. 



STUFFED AND BAKED FISH. Soak bread in cold water till soft, drain off 

 the water, mash the bread fine, mix it with a tablespoonf ul of melted but- 

 ter, a little pepper and salt a couple of raw eggs makes the dressing cub 

 smoother add spices if you like. Fill the fish with the dressing, sew it 

 up, put a teacup of water in your bake pan, and a small piece of butter, 

 lay in the fish, bake it from forty to fifty minutes. Fresh cod, bass, and 

 shad, are suitable fish for baking. 



l-'isu I.'AKKS. Cold boiled fresh fish, or salt codfish, is nice minced fine, 

 with potatoes, moistened with a little water, and a little butter put in 

 done up into cakes the size of common biscuit, and fried brown in pork 

 fat or butter. 



IMSU FORCE-MEAT BALLS. Take a little uncooked fish, chop it fine, to- 

 gether with a little raw salt pork ; mix it with one or two raw eggs, a tV\v 

 bread crumbs and season the whole with pepper and spices. Add a little 

 ketchup if you like, do them up into small balls, and fry them till brown. 



CLAMX \V;^h and put tin-in in a pot, with just water enough to pre- 

 vent the -hells huniin^ at the bottom of the pot. Heat tlu'in till the shells 

 open take the clams out of them, and warm them with a little of the clam 

 liquor, a little salt, butter, and pepper. Toast a slice or two of bread, s<>;ik 

 it in tli' rlain liquor, lay it in a deep di>h, and turn the clams on to it. 

 For clam pancakes, mix Hour and milk together to form a thick Latter 

 .- rouks Ofl the dam liquor, but it d's n..t make the pancakes as li^ht. 

 be milk. To each pint of the milk put a couple of eggs and afew clams 



titty are .u'-x.d taken out of the shells without Btewing, and chopped tine, 

 i 1 put into the oakea whole. Very large long clams are good 

 n ..ut ..f the sheila with- log; and broil 



