Ish Chowder
Fry three or four pieces of salt pork in a deep kettle; when crisp, remove and put into kettle a layer of sliced potatoes, then one of fish, until all is used. Add two onions cut fine, pour in boiling water enough to cover all; boil half hour, add half a pint of milk and cook five minutes longer. Season as desired. The best fish for chowder is haddock.