tom of a kettle, skim from the fat, and pour in about a quart of water. Slice the potatoes thin, after they have been washed and pared. Make alternate layers of fish and potatoes, seasoning each layer with pepper and salt. Cook until both are tender. Then put in the split crackers, which have been soaked in milk or water, as for clam chowder. Cook for ten minutes. Pour in a quart of milk, add a small piece of butter and serve hot.
Lamb Broth
| 2 Pounds of Fore-Quarter | 1 Tablespoonful of Salt |
| of Lamb | 1 Teaspoonful of Sage |
| ⅔ Cupful of Rice | Leaves |
Put the lamb into a kettle, cover with cold water, add the salt and cook three hours. As the water boils away, add more. Wash the rice, allowing three-fourths of an hour to cook; put in the sage, about fifteen minutes before serving, and thicken with two tablespoonfuls of flour, wet in two-thirds of a cupful of water. The sage may be left out if preferred.
A Good Oyster Stew
| 25 Oysters | Butter |
| 1 Teaspoonful of Flour | Salt |
| 1 Quart of Milk |
Take twenty-five oysters, with their liquor and put these into an agate dish on the stove with salt to
