Fish Chowder.
3 lbs. of cod, or halibut, or any other firm white fish; 8 potatoes, sliced and parboiled; 1 sliced onion, large; ½ lb. fat salt pork, cut into dice; 2 cups of boiling milk, with a pinch of soda stirred in; 6 Boston crackers, split and buttered thickly; chopped parsley, pepper, and salt to taste; 1 lemon, pared and cut into thin slices; claret.
Fry the pork in its own fat; add the onions, and, when they are brown, drain from the fat. Put a layer of pork into the soup pot; then, one of potatoes, peppered; next, fish, onions, more pork, and so on. Pour in a glass of claret, then just enough boiling water to cover all. Stew gently half an hour. Line the tureen with buttered crackers; pour on the boiling milk, and set the tureen in boiling water until the chowder is done. Just before taking it up add the parsley. Boil one minute, and pour out.
Omelette with Gravy.
6 or 8 eggs; 1 tablespoonful of cream; 1 scant cup of gravy left from or made of the remains of yesterday’s chickens; butter for frying.
Put a good piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form; fold over in the middle; invert the pan over a hot dish, and pour hot, savory gravy around it.
Boiled Corn.
See Sunday of First Week in August.
Potato Salad.
See Sunday of First Week in August.
Peach Batter Pudding.
12 rich ripe peaches, pared, but not stoned; 1 quart of milk; about 10 tablespoonfuls of prepared flour; 5 beaten eggs; 1 tablespoonful melted butter; 1 saltspoonful of salt.
Set the peaches closely together in a buttered pudding-dish; strew with sugar, and pour over them a batter made of the ingredients above named.