and all lumps are out and potatoes and fish are thoroughly
mixed; season; add butter and beaten egg. Drop by spoonfuls into deep
fat (hot enough to brown a piece of bread in 40 seconds) and fry until
golden brown. Drain on brown paper and serve immediately.

FISH CHOWDER

2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
2 teaspoons salt
1/8 teaspoon pepper
2 quarts milk

Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare
potatoes and cut into pieces. Add with part of onion. Cut fish into
convenient pieces, and lay over potatoes; sprinkle with rest of onion;
add seasoning and enough water to come to top of fish; cover closely
and cook until potatoes are done; add milk and let it scald up again.
If desired split pilot crackers may be added just before last boiling.
If milk is not available a somewhat smaller quantity of water may be
used.

BOILED LOBSTERS OR CRABS

Lobsters should be purchased alive and plunged into boiling water in
which a good proportion of salt has been added. Continue to boil
according to size about 20 minutes. Crabs should be boiled in the same
manner, but only a little more than half the time is necessary.

The only parts of lobster not used are the "lady," gills and
intestinal cord.

To open a boiled lobster, wipe off shell, break off large claws;
separate tail from body; take body from shell, leaving "lady" or
stomach, on shell. Put aside green fat and coral; remove small claws;
remove woolly gills from body, break latter through middle and pick
out meat from joints. Cut with sharp scissors through length of under
side of tail, draw meat from shell. Draw back flesh on upper end and
pull off intestinal cord. Break large claws and remove meat.

CREAMED OYSTERS

To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Put
oysters with liquor into shallow pan over quick fire and boil about
one minute or until edges curl, and add cream sauce, stirring; until
smooth.

Or put on oysters with 1 tablespoon butter; when cooked add 1
tablespoon flour which has been mixed with little cold water; add 1/2
cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire
sauce may be added if desired. Boil 1 minute and serve on thin squares
of toasted bread, garnish with parsley.

SCALLOPED OYSTERS

25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper

Grease