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Corn Chowder

4 cups potatoes, cut in 14-inch slices 1½-inch cube fat salt pork 1 sliced onion 4 cups scalded milk 8 common crackers 3 tablespoons butter Salt and pepper Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain 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. slices, or