| 3 potatoes cut in half-inch cubes | 1 pint small oysters |
| 1 onion chopped fine | 1½ teaspoons salt |
| ¼ cup celery chopped fine | 1/8 teaspoon pepper |
| 2 tablespoons bacon fat | 2 cups hot milk |
| 3 cups boiling water | ¼ cup sifted crumbs |
Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen minutes; add oysters, salt and pepper, and cook five minutes; skim; add hot milk and crumbs, and serve with pilot crackers.
80.—POTATO CHOWDER
Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of finely chopped carrot with the potatoes, and leaving out the corn.
81.—SALMON CHOWDER
| 1/3 cup half-inch cubes salt pork | 3 cups hot milk |
| 1 onion sliced | 1 can salmon |
| 3 cups boiling water | 2 tablespoons sifted crumbs |
| 4 potatoes cut in half-inch cubes | 1 beaten egg |
| 1½ teaspoons salt | ½ teaspoon salt |
| ¼ teaspoon paprika | 1/8 teaspoon pepper |
| 1/3 cup flour | ¼ teaspoon onion juice |
Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook twenty minutes; mix flour to a smooth paste with cold water; add to milk, cook five minutes, and add to potatoes. Chop the salmon, add crumbs, egg, salt, pepper, and onion juice, and mix well; shape into balls about an inch in diameter, add to chowder, and cook ten minutes. Serve with pilot crackers.
82.—SALT FISH CHOWDER
Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt fish in place of corn. The fish should be soaked in cold water for one hour, drained, and simmered in the chowder five minutes.