New England Fish Chowder

Select a good haddock or cod. Cut in small pieces. Slice a two-inch cube of salt pork into strips, place in a stew pan, and fry out the fat. Remove the pork, and put in a layer of fish, then a layer of sliced onions, and alternate in this way until all the fish is used. Mix some flour with as much water as will fill the pot, season with pepper and salt, and boil for half an hour. Have ready some crackers, which have been softened by soaking in cold water, butter each cracker a little, then put them in the chowder just before serving.

Fish Stew

Clean and cut into pieces any variety of fish, including clams or lobster - or use again any cooked fish. Allow a half-pound for each person. Place in a casserole a cupful of oil, with an onion, two tomatoes, a tablespoon-ful of finely chopped parsley, three crushed cloves of garlic, a bay leaf, some fennel, a little orange rind, a pinch of saffron, and a dash of cayenne pepper; place over a brisk fire for three minutes; then add the fish, the firmest pieces first; cover with boiling water, allow to boil hard for twelve minutes. Pour the bouillon over slices of toasted bread. Serve the fish with bones removed, in a separate dish.

Cream Of Fish Soup

Whenever one has boiled fish, or perhaps baked fillets of haddock, the head and bones should be saved. Put into a kettle, cover with cold water, add a slice of onion and carrot, a bit of bay leaf, and cook slowly for an hour. Strain off the liquor, and for each quart add two tablespoonfuls each of butter and flour cooked together. Boil five minutes, season with one teaspoonful of salt, one-eighth teaspoonful of pepper, and add one cupful of thin cream. Let this boil up once, season more if necessary, and, just before serving, add two tablespoonfuls of finely chopped parsley. Sometimes one might have a few peas left from dinner, and they may be added to the soup, or a tablespoonful of carrot dice, giving a touch of color, as well as adding flavor.

Broiled Oysters A La Francais

Butter ten scallop shells and place four or five oysters in each. Mince one large onion, and half a clove of garlic, and cook in five tablespoonfuls of butter until a delicate brown. Add oyster liquor, with a half-cupful of water, one cupful of crisp bread crumbs, and one tea-spoonful of minced parsley; season with salt, pepper, and cayenne. Mix thoroughly and fill scallop shells. Dot them with bits of butter and place shells on a tin sheet. Broil quickly and serve at once.

Scalloped Oysters

Crush a dozen unsweetened crackers and put a layer in the bottom of a well-buttered bake-dish. Wet this with the liquor of the oyster juice, and milk warmed together. Then add a layer of oysters. Sprinkle with salt and white pepper, and dot with bits of butter. Then add another stratum of the moistened crumbs, and proceed in this order until the dish is full. The topmost layer should be of crumbs and thicker than the rest. Beat the yolk of an egg into what is left of the oyster liquor and milk, and moisten the uppermost layer with this. Stick bits of butter thickly all over it and bake, covered, for half an hour. Then uncover and brown lightly. There is no more delightful preparation of oysters than this.