be prepared with facility in the deep frying-pan already recommended. Let the pan be blazing hot when your ambition urges you to serve up a sirloin steak or an English mutton chop. Put no fat in the pan. The object is to sear up the fibre of the meat and keep in the juices. When you think the meat is cooked put it in a hot dish, butter it on both sides and pipe all hands to dinner.
When you fry fish, oysters or clams, place them in boiling fat and cook rapidly. The best and freshest of fish is ruined by letting it get soddened in lukewarm grease.
Now here is my recipe for fish chowder, and when you have once partaken thereof you will cry like a child for more. Procure a small codfish or haddock, while yet squirming from the hook, clean him well and parboil him, reserving the water in which he was cooked. Remove head, tail, skin and bone, and cut him up into moderate mouthfuls. Place an iron pot on the galley fire. When it is hot throw in a lump of butter and six onions sliced finely. When the fragrant odor of the onion arises throw in your fish. Cover the pot close so that the fish may absorb all the flavor. Then add potatoes in very small quantities and some of the broth the fish primarily simmered in, and wait till it is cooked and then ask a blessing and eat it. One hint and then I am done. Let each man flavor his own dish. Don't you as sea cook usurp a man's rights. Provide the usual
