Fish Chowder
1 pint boiling water 1 sliced onion Salt pork fat, 1 inch 1 tablespoon salt teaspoon pepper 1 quart milk 8 soda crackers 6 potatoes, cut into 1-inch slices by 3 inches Try out fat, add sliced onion and cook to a light brown, without burning. Strain fat into saucepan, add potatoes and boiling water and cook 10 minutes. Add the fish and simmer 20 minutes. Add the milk and seasonings. Heat to boiling point and serve with crackers, split and previously dipped in cold milk.
Fish, like meat, is a building food and contains some mineral matter. For variety it can be used in place of meat. At some seasons of the year fish from local waters can be bought very cheap.
Fish contains the same food value as meat at a much smaller cost, tastes good, and is easily digested.
As white-fleshed fish is considered more easily digested than the red-fleshed, it should be selected for invalids, convalescents or those suffering from weak digestion.
Select a fish that has bright eyes and gills, shiny scales, firm flesh, and is free from a disagreeable odor.