Clam Chowder

1/3 cup half-inch cubes salt pork

1 onion sliced

2 cups boiling water 4 cups potatoes cut in half-inch cubes

1 quart clams 1 1/2 teaspoons salt 1/8 teaspoon pepper 3 cups hot milk 1/4 cup sifted crumbs

Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.

Corn Chowder

1/3 cup half-inch cubes salt pork 1 onion sliced 3 cups boiling water 3 cups thinly sliced potatoes

1/4 teaspoon celery salt 1 1/2 teaspoons salt 1/4 teaspoon paprika

1 can corn chopped

2 cups hot milk

6 common crackers split

Cook salt pork and onion together slowly for ten minutes ; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.

Corn And Tomato Chowder

1/4 pound salt pork chopped fine 1 onion chopped fine 1 green pepper shredded 3 cups boiling water 1/2 can tomatoes 3 potatoes sliced

2 teaspoons salt 1/4 teaspoon pepper 1/2 can corn 2 cups hot milk

1 tablespoon butter

2 tablespoons flour

6 common crackers split

Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.

Fish Chowder

3 pounds haddock

1/2 cup half-inch cubes salt pork 1 onion sliced 1 quart cold water

4 cups thinly sliced potatoes

2 teaspoons salt 1/8 teaspoon pepper

1 tablespoon butter

3 tablespoons flour

2 cups hot milk

6 common crackers split

Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in of haddock.

Oyster Chowder

3 potatoes cut in half-inch cubes

1 onion chopped fine

1/4 cup celery chopped fine

2 tablespoons bacon fat

3 cups boiling water

1 pint small oysters 1 1/2 teaspoons salt 1/8 teaspoon pepper

2 cups hot milk

1/4 cup sifted crumbs

Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.

Potato Chowder

Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.

Salmon Chowder

1/3 cup half-inch cubes salt pork 1 onion sliced

3 cups boiling water

4 potatoes cut in halfinch cubes 1 1/2 teaspoons salt 1/4 teaspoon paprika

1/3 cup flour

3 cups hot milk

1 can salmon

2 tablespoons sifted crumbs 1 beaten egg

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon onion juice

Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers.

Salt Fish Chowder

Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.

Vegetable Chowder

1/3 cup half-inch cubes salt pork 1 onion finely chopped 1 1/2 cups half-inch potato cubes 1 cup half-inch parsnip cubes

1/2 cup carrot chopped

1/2 cup white turnip chopped

1 quart boiling water 3 cups hot milk

2 teaspoons salt 1/4 teaspoon pepper

1/4 cup dried bread crumbs

1 teaspoon chopped parsley

Cook pork and onion five minutes; add vegetables and water, and cook about twenty minutes or until vegetables are tender; add milk, seasonings, crumbs, and parsley. Four common crackers, split, may be used in place of bread crumbs.