FISH CHOWDER

2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
2 teaspoons salt
⅛ teaspoon pepper
2 quarts milk

Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare potatoes and cut into pieces. Add with part of onion. Cut fish into convenient pieces, and lay over potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are done; add milk and let it scald up again. If desired split pilot crackers may be added just before last boiling. If milk is not available a somewhat smaller quantity of water may be used.