Fish Chowder

1. Take a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry brown, then add three onions sliced thin, and fry those brown. Remove the kettle from the fire, and place on the onions and pork a layer of fish; sprinkle over a little pepper and salt, then a layer of pared and sliced potatoes, a layer of fish and. potatoes, till the fish is used up. Cover with water, and let it boil for half an hour. Pound six biscuits or crackers fine as meal, and pour into the pot; and, lastly, add a quart or pint of milk; let it scald well, and serve.

2. Take a small piece of pork, cut into squares, and put it into the bottom of a kettle. Then take your fish (about three pounds would make a good-sized chowder), cut it into pieces (larger squares than the pork), lay enough of this on the pork to cover well, then a layer of potatoes, next a layer of Boston crackers split, on this pepper and salt. Above this put a layer of pork, and repeat the order given above until the materials are all exhausted; let the top layer be buttered crackers. Pour on boiling water until covered, and cover the kettle; keep boiling half an hour. Five minutes before dinner, dredge well with flour, and pour on a pint of milk. This will make the genuine Ryebeach fish chowder.