)
- 2 lb. fish
- 1 small onion
- 1 c. sliced potatoes
- 1/2 c. stewed tomatoes
- 1-1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
- 1-1/2 c. milk
Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.
63. POTATO CHOWDER.--A vegetable mixture such as the one suggested in the accompanying recipe is in reality not a chowder, for this form of soup requires sea food for its basis. However, when it is impossible to procure the sea food, potato chowder does nicely as a change from the usual soup. This chowder differs in no material way from soup stock in this form.
POTATO CHOWDER
(
Sufficient to Serve Four
)
- 1-1/2 c. sliced potatoes
- 1 small onion, sliced
- 1 c. water
- 1-1/2 c. milk
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.