CHAPTER XII. 



CULINARY. 



A FISH-CHOWDER. 



FISH-CHOWDER is a simple thing to make. For 

 a family or party of twelve or fifteeen persons, all 

 you have to do is this : In the first place catch 

 your fish, as Mrs. Glass would say ; a codfish of 

 ten or twelve pounds, or the same quantity of any firm-meated 

 fish. Clean it well and cut it into slices of an inch and a 

 half in thickness, preserving the head, which is the best part 

 for a chowder. Take a pound and a half of clear or fat salt 

 pork and cut it into thin slices ; do the same with ten or 

 twelve middling-sized potatoes, then make your chowder thus : 

 Take the largest pot you have in the house if it be not as " large 

 as all out-doors ; " try out the pork first, and then take it out ■ 

 of the pot, leaving in the drippings. Put three pints of water 

 with the drippings, then a layer of fish so as to cover as 



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