The table

11. Croute-au-Pot. — Take two carrots cut in round slices, one turnip, cut .the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounces of butter ; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls. 12. Fish Chowder, Boston style.— Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth (No. 99) on the stove, and as soon as it comes to a boil, skim it well. Season with one pinch of salt and half a pinch of pepper. Let boil for twenty minutes. Peel and slice very fine one small, sound onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork, cut in small dice-shaped pieces, let cook for five minutes, then add two tablespoonfuls of flour. Stir well together for three minutes on a brisk fire, being careful not to let it get brown. Strain the broth into a bowl, and when all strained in, add it to the flour, stirring well until all the broth is added. Let boil for ten minutes. Cut two good-sized, sound potatoes in small dice-shaped pieces, add them to the soup. Boil five minutes. Drain the codfish, wash it once more, and add it to the soup. Boil five minutes more ; add half a pint of cold milk, being very careful not to allow to boil again; sprinkle a teaspoonful of chopped parsley over, and serve very hot. 13. Clam Chowder. — Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them Up with a skimmer ; place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned). Peel one medium-sized, sound onion, chop it up very fine, and place it on a plate. Take a quarter of a bunch of wellwashed parsley greens (suppressing the stalks), place it with the onions ; wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light tablespoonful of good butter. Let all cook until the pototoes are nearly done; eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice a third of an inch thicic, then cut it in pieces a third of an inch square, fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth, add also three-quarters of a teaspoonful of branch dry thyme. Lightly scald four fine, medium-sized tomatoes, peel and cut them into small pieces and add them to the preparation. Open and place in a bowl twenty-four medium-sized, fine, fresh clams ; pour into another bowl half of their juice.