eaten as soon as cooked. For a garnish to the fish, use parsely, a
lemon, or eggs boiled hard, and cut in slices.

75. _Chowder._

Fry three or four slices of pork till brown--cut each of your fish into
five or six slices, flour, and put a layer of them in your pork fat,
sprinkle on pepper and a little salt--add cloves, mace, and sliced
onions if you like--lay on several bits of your fried pork, and crackers
previously soaked soft in cold water. This process repeat till you get
in all the fish, then turn on water enough to just cover them--put on a
heated bake pan lid. When the fish have stewed about twenty minutes,
take them up, and mix a couple of tea spoonsful of flour with a little
water, and stir it into the gravy, also, a little butter and pepper.
Half a pint of white wine, spices, and catsup, will improve it. Bass and
cod make the best chowder--black fish and clams make tolerably good
ones. The hard part of the clams should be cut off, and thrown away.

76. _Stuffed and Baked Fish._

Soak bread in cold water till soft--drain off the water, mash the bread
fine, mix it with a table spoonful of melted butter, a little pepper and
salt--a couple of raw eggs makes the dressing cut smoother--add spices
if you like. Fill the fish, with the dressing, sew it up, put a tea cup
of water in your bake pan, and a small piece of butter--lay in the fish,
bake it from forty to fifty minutes. Fresh cod, bass, and shad, are
suitable fish for baking.

77. _Codfish._

Fresh cod is good boiled, fried, or made into a chowder. It is too dry a
fish to broil. Salt cod should be soaked in lukewarm water till the skin
will come off easily--then take up the fish, scrape off the skin, and
put it in fresh water, and set it on a very moderate fire, where it will
keep warm without boiling, as it hardens by boiling. It takes between
three and four hours to cook it soft--serve it up with drawn butter.
Cold salt codfish is nice minced fine, and mixed with mashed potatoes,
and warmed up, with just water enough to moisten it, and considerable
butter. It makes a nice dish for breakfast, prepared in the following
manner. Pull the fish into small pieces, soak it an hour in warm water,
then drain off the water, put a little milk and butter to it, stew it a
few minutes, and serve it up with soft boiled eggs.

78. _Cod Sounds and Tongues._

Soak them four or five hours in lukewarm water--then take them out of
the water, scrape off the ski