Fish Chowder
3 slices salt pork. 6 small Irish potatoes. 4 small onions. 2 lbs. fish (cod or haddock.) 1 qt. can tomatoes. Salt and pepper.
Cut pork into dice and fry crisp and brown. Turn into kettle. Cut potatoes and put in also half of onion, cut fine. Lay the pieces of fresh fish (cod or haddock) in kettle and put rest of onion over it. Season well and pour over just enough water to cover fish. Pour over all the can of tomatoes and cover closely. Cook until potatoes are done. Add to this two quarts of milk and let it scald well again. Serve with tomato catsup. Clam and oyster chowder can be made the same way, adding oysters and clams just before serving. Cook juice with vegetables.