Page:The Boston cooking-school cook book (1910).djvu/180

 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.

Fish Chowder

4 lb. cod or haddock 6 cups potatoes cut in 1/4-inch slices, or 4 cups potatoes cut in 3/4-inch cubes 1 sliced onion 1-1/2-inch cube fat salt pork 1 tablespoon salt 1/8 teaspoon pepper 3 tablespoons butter 4 cups scalded milk 8 common crackers

Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers.

Connecticut Chowder

4 lb. cod or haddock 4 cups potatoes cut in 3/4-inch cubes 1-1/2-inch cube fat salt pork 1 sliced onion 2-1/2 cups stewed and strained tomatoes 3 tablespoons butter 2/3 cup cracker crumbs Salt and pepper

Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.