Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare and cut potatoes into pieces. Peel and chop onion fine. Put potatoes into kettle with part of onion. Cut fish into convenient pieces; and lay over potatoes; sprinkle over with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are soft; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just before last boiling. If milk is not available a smaller quantity of water may be used.
Boiled Lobsters or Crabs
The lobster should be purchased alive and plunged into boiling Water in which a good proportion of salt has been mixed. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is necessary.
To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach, on shell. Save green fat and coral; remove small claws; remove woolly gills and discard, break body through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord and discard. Break large claws and remove meat.
Creamed Oysters
To each 30 oysters use 1 cup thin Cream Sauce, [page 35]. Drain oysters, saving liquor for soup, put into shallow pan over quick fire and cook about one minute or until edges curl, stirring constantly, and add to sauce.
Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which has been mixed with a little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread; garnish with parsley.
Scalloped Oysters
25 oysters
2 cups bread crumbs
1/4 cup milk
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover top with butter. Bake in hot oven 15 to 20 minutes.