450 I>R- CHASE'S RECIPES. 



both sides. Take out the slices of porli, leaving the drippings in the pot. Take 

 7 lbs. of tautaug (a favorite tish along the New England coast) dressed (leaving 

 the heads on) or 10 lbs. of scup (tautaug to be preferred), and cut each in 3 

 pieces, unless small, when cut them in" two. Place in the pot, on the drip>- 

 pings, as many pieces of fish as will fairly cover the bottom of the pot. Throw 

 into the pot, on the fish, 3 handfuls of onions, peeled and sliced in thin slices. 

 Do not be afraid of the onions! Put in over this salt and pepper to taste, as in 

 other soups. Then lay on the six slices of pork, on the top of the pork the 

 rest of the fish ; cover this with 3 handfuls more of onions peeled and sliced. 

 (9 or 10 onions in both layers will suffice, though more will not injure it.) More 

 pepper and salt, to taste. Then pour into the pot water enough just lo come 

 fairly even with the whole, or partly cover the same. Put the cover on the pot, 

 place it on the fire. Let it boil gently and slowly for 30 minutes. It is to boil 

 30 minutes, not merely to be on the fire 30 minutes, and at all events let it boil 

 until the onion is done soft. Pour in at this point about a quart (a common 

 bottle) of best cider or champagne, and a tumbler full of port wine, and at the 

 same time add about 2 lbs. of sea biscuits. 



" Note. — If, when the onion is done, you find there is not liquor enough in 

 the pot, soak the sea-biscuit in water for a few moments before putting them in, 

 I would recommend the practice generally. 



"After the cider, wine and crackers are put in, there is no harm in stirring 

 the whole with a long spoon, though it is not necessary. Tben let the whole 

 boil again (not merely be over the fire) for about 5 minutes, and the chowder is 

 ready for the table. Before dishing up let the cook taste it and see whether it 

 lacks pepper and salt, when, if it does, it is a good time to add either. 



" Note. — Also, never boil a potato in chowder. If you want potatoes boil 

 them in a separate pot, and serve in a separate dish." 



Chowder, tlie More Common, With Pish or Clams.— Slice 



some fat salt pork quite thin; put a layer in a suitable pudding dish, and strew 

 over it sliced, or chopped, onions, with plenty of pepper; then cut a haddock 

 (a species of codfish, but smaller), fresh codfish, or any other firm fish, into 

 steaks, or slices, and put on a layer; then a layer of slightly soaked crackers; 

 then pork, fish and crackers, until the dish is properly filled; pour over a suit- 

 able amount (a pint or more) of water, and bake in an oven, or where you have 

 heat at bottom and top (used to bake chowder in a pit of well heated stones, all 

 around, under and over). Clam chowder is done the same, substituting clams 

 for the fish. 



Egg MuflB.ns. — Heat a dripping pan with as many muffin rings on it as 

 you desire. Butter tliem, and break an egg into each, put on a little salt, 

 pepper, and a bit of butter to each, and put into the oven and brown nicely. 

 Serve hot and you will find them nice, although not original with the author, 

 nor does he know with whom they originated, although he knows them good- 

 a new dish. 



Frogs, How to Cook. — Somebody writes to the Blade how to cook 

 frogs, and does it so nicely I will use his own words for it. He says: As pot- 

 pies, stews and chowder they are a failure. The only legitimate way to cook a 

 frog is to fry him brown in sweet table butter. As a preliminary he must be 

 dipped in a batter of cracker dust, which should adhere closely when cooked., 

 forming a dainty cracknel of a golden brown color, with a crisp tang to it 

 when submitted to the teeth. The tender juices thus retained lose none of their 



