COOKERY FOR SPORTSMEN. 345 



been dissolved, beaten up with two eggs. The whole 

 is to be baked onehour. Cream of tartar is always to 

 be mixed with the flour, and soda with the milk, so 

 that when tliese are subsequently brought in con- 

 tact, gas is evolved and the bread i« rendered light. 



Scott's Chowder. 



The foUowiag recipe was furnished by the late 

 Genio C. Scott, the well known author of the 

 ' 'American Angler " : — 



•' The old-fashioned iron pot is the best to make it 

 in, but in lieu of it a copper-bottomed saucepan, as 

 deep as it is wide, will answer. First take your fish 

 — almost any kind will answer — but cod and sea-bass 

 are the best ; clean and scale your fish, and cut them 

 into pieces two inches square ; parboil a few onions ; 

 peel a few potatoes and quarter them ; cut up some 

 salt pork into the thinnest possible slices, and cover 

 the bottom and sides of your pot with it to prevent 

 your chowder from burning ; place upon the pork a 

 layer offish, and season it with salt and a little black 

 pepper. (Since I read 'My Peninsular Medal,' I 

 have been very chary of black pepper, for that 

 authority states that it inflames the stomach without 

 stimulating it, while the cayenne pepper stimulates 

 without inflaming; but a dash of black pepper is 

 useful for its fragrance.) Next, a layer of the par- 

 boiled onions quartered ; next, a layer of potatoes, 

 and season the layers ; next, a la}er of ripe tomatoes 

 sliced and seasoned (tomato requires more salt than 

 other vegetables) ; next, a layer of cracked seabis- 



