a pound of oatmeal with one pint of cold water, and wash and
cut in two-inch pieces about two pounds of fish; when the soup has
boiled ten minutes, put the fish into it, and carefully stir in the
oatmeal; let it boil twenty minutes, stirring occasionally to prevent
burning; it will then be ready to use. The seasoning, drippings, and
oatmeal, will cost about five cents, and the fish ten more; with the
addition of bread and potatoes, say five cents' worth of either, it
makes an excellent meal, costing about twenty cents.

=Fish Chowder.=--Fry together in the bottom of a saucepan four ounces of
salt pork and two onions sliced; when brown season with a teaspoonful of
sweet herbs, and a very little salt and pepper; meantime peel and slice
half a dozen medium-sized potatoes, and lay them in cold water; and cut
in small slices two pounds of any fish which costs about five cents per
pound; when the onions and pork are brown, put the potatoes and fish
upon them in layers, seasoning with a level tablespoonful of salt, and
half a teaspoonful of pepper; pour over all cold water enough to cover
the ingredients, and let them cook twenty minutes after they begin to
boil; soak half a pound of sea-biscuit in cold water, and when the
chowder is nearly done lay them on it, and pour over them half a pint of
milk; in five minutes the chowder will be ready to use. The onions,
pork, and seasoning will cost five cents; the potatoes, crackers and
milk five more; and the fish ten cents; total for two quarts of good
chowder twenty cents.

=Mutton Broth.=--Put two pounds of a jointed neck of mutton, (cost twelve
cents,) in two and a half quarts of cold water, and let it boil slowly;
skim it carefully, season it with a level tablespoonful of salt, half a
teaspoonful of pepper, and the same of sweet herbs; then add one quart
of yellow turnips, peeled and quartered, (cost three cents,) and four
ounces of well washed pearl barley, (cost two cents,) and boil about an
hour longer, or until the turnips and barley are tender. Take up the
meat on a platter, lay the turnips around it, and pour the broth and
barley into a soup tureen. The broth, meat and vegetables will cost
seventeen cents, and will make a good dinner with the addition of bread;
or you can use the mutton and turnips for one meal, and keep the broth
and barley for another.

=Veal Broth.=--Make this as you would the mutton broth, using a knuckle of
veal, (which costs ten cents,) instead of