Fish Chowder
3 lbs. fresh fish 2 or 3 slices salt pork 6 medium sized potatoes 1 small onion 2 quarts milk 2 teaspoons salt 1/8 teaspoon pepper Cut salt pork in dice pieces; fry crisp, and turn the whole into chowder kettle. Pare potatoes and cut into pieces. Peel onion and chop fine. Put potatoes into kettle with part of onion. Cut fish into convenient pieces, and lay over potatoes; sprinkle over with rest of onion; add salt and pepper; add just enough water to come to top of fish; cover closely and cook until potatoes are done; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just before last boiling. If milk is not available a somewhat smaller quantity of water may be used.