Fish Chowder
- 12 lbs. cod or other firm, white fish
- 3 qts. potatoes, in 3⁄4-inch dice
- 3⁄4 cup sliced onion
- 1⁄2 cup butter
- 3 qts. scalded milk
- 1⁄4 lb. fat salt pork
- 3 tablespoons salt
- 1⁄2 teaspoon white pepper
- 2 cups oyster crackers
Make it as directed on [page 75].
Serves forty-five or fifty persons.
Connecticut Chowder
Make this as directed for [fish chowder], substituting two quarts of stewed fresh or canned tomatoes for the milk, which may be added to the chowder before putting it into the cooker.
Serves forty-five or fifty persons.
Creamed Salt Codfish
- 6 lbs. codfish
- 12 qts. water
- 11⁄2 cups butter
- 2 doz. eggs
- 3 cups milk
- 3⁄4 teaspoon pepper
Cook it as directed for Creamed Salt Codfish, No. 2 on [page 84].