Fish Chowder
Remove the bones and skin from 3 pounds of firm fleshed white fish and cut in three-inch pieces. Pare and dice sufficient raw potatoes to measure I pint. In a saucepan put 1/2 pound of finely diced fat salt pork and 2 chopped onions and fry slowly until the pork is well tried out and the onions begin to color. Add the potatoes, fish and I pint of boiling water and simmer for twenty minutes. Scald 1/2 pints of milk; thicken it with I tablespoonful each of butter and flour rubbed together to a paste. When smooth add this to the fish; season well and simmer for five minutes longer. Add I cupful of broken soda crackers and send at once to the table.