Barely cover with boiling water, and boil for half an hour.

In the meantime boil a pint of milk, and, when at boiling-point, break into it three ship biscuit or half a dozen large crackers; add a heaping tablespoonful of butter.

Put the chowder in a platter, and pile the softened crackers on top, pouring the milk over all.

Or the milk may be poured directly into the chowder; the crackers laid in, and softened in the steam; and the whole served in a tureen.

Three or four tomatoes are sometimes added.