Fish Chowder

Cover bottom of pot with pork fat. Take any kind of firm fish (cod or bass is best) lay them over the pork, then strew over a large layer of chopped onions, one of potato, one of split Boston crackers, pepper and salt, another layer of fish, onions, potatoes, crackers, seasoning, and continue until the fish is all in. Dredge with flour, just cover the contents with water cook one-half hour. Take up the chowder, thicken the gravy by adding a tablespoonful of flour to a little butter, stew ten minutes.

Smoked Haddock

Take one fish, boil one-half hour, remove the skin, and serve with butter or a drawn butter gravy.

Oyster Pie

Cover a deep plate with puff paste; put an extra layer around the edge of the plate, and bake nicely. When quite done fill the pie with oysters; season with pepper, salt and butter, dust over a little flour, and cover with a thin crust of puff paste. When the top crust is done, the oysters should be. Serve at once, as the crust soon absorbs the gravy.