FISH CHOWDER.
Try out small pieces of salt pork in a kettle. Cut up a medium-sized fish, slice thin four or five potatoes; add these to the salt pork in alternate layers; cover with boiling water and cook until soft. Season to taste, add an onion if liked, one large pint milk, and piece of butter. Let boil. Add a few Boston crackers (split) just before serving.
GRAPE PRESERVES.
Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to the kettle, add the sugar, and boil thirty minutes, then put in the skins and boil ten minutes. — Miss R. H. Nash.
DUMPLINGS.
One pint flour, one cup milk, one egg, a large teaspoon baking powder, little salt. Make the batter soft, so as to drop in with a spoon. Cook about ten minutes. Be sure to have the soup boiling when you drop them in. Serve at once. — Mrs. W. H. Nash.