Chowders

Chowders

Ingredients:
1 can corn
1 sliced onion
4 cups potatoes, cut

Directions:
in 1/4 −inch slices
4 cups scalded
milk
8 common
crackers
11/2 −inch cube fat
salt pork
3 tablespoons
butter
Salt and pepper
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that
onion
may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to
cover;
drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft,
add corn and milk, then heat to boiling−point. Season with salt and pepper; add butter, and
crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into
a
tureen, and put crackers on top.
23
Fish Chowder
4 lb. cod or
haddock
11/2 −inch cube fat
salt pork
6 cups potatoes cut
in 1/4 −inch slices, or