Potato Chowder

3 cups potatoes cut into dice.

½ cup salt pork cut into dice ¼ cup onion.

2 tablespoons butter 2 tablespoons flour.

3 cups milk.

1 cup water.

1 tablespoon parsley.

1 teaspoon salt cayenne and celery salt.

Cook salt pork in frying pan ten minutes; add onion, cook ten minutes. Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used.

Cover with water and simmer until potatoes are tender. Melt butter; add flour, milk and seasonings. Cook five minutes. Combine mixtures.

If potatoes are very old, it is better to parboil them before putting them with the onion.

Corn Chowder

1 can corn.

1 cup salt pork cut in cubes.

1 cup potatoes.

½ cup onion.

Salt and cayenne.

3 cups water.

2 cups milk.

1 tablespoon butter.

1 tablespoon flour.

½ cup cracker crumbs.

Cook salt pork in frying pan five minutes; add onion and cook until yellow. Parboil potatoes five minutes; add to onion with corn and water; cook twenty minutes. Thicken milk with butter and flour cooked together. Combine mixtures; add cracker crumbs and seasonings, and serve.

Succotash may be substituted for corn.

Clam Chowder

4 cups clams.

4 cups potatoes.

½ cup onion.

½ cup salt pork cut in cubes.

2 tablespoons flour.

1 teaspoon salt.

1 teaspoon Tabasco Sauce.

2 cups boiling water 4 cups milk, scalded 2 tablespoons butter.

Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion and salt pork in layers in the kettle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.

Fish Chowder

1 haddock weighing five pounds 4 cups potato dice ½ cup onion dice ½ cup salt pork dice salt, pepper, cayenne.

4 cups hot water 2 tablespoons butter 4 tablespoons flour 4 cups milk 10 buttered crackers.

Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor.

Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.

Caution

Do not allow onion or salt pork to burn.

New England Chowder

4 cups clams or.

4 pounds haddock.

4 tablespoons onion.

4 cups tomatoes.

4 tablespoons salt pork fat.

4 tablespoons butter 2 tablespoons flour 2 cups boiling water salt, pepper and cayenne 10 buttered crackers.

3 cups potato dice.

Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender.

Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk.

Lobster Chowder

2 cups lobster meat ¼ cup onion ¼ cup salt pork fat 2 tablespoons butter.

4 cups milk.

Salt, cayenne, blade of mace.

1 cup hot cream.

2 tablespoons flour.

Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes; add strained salt pork fat, hot cream, and serve.

Crab Chowder

Prepare the same as Lobster Chowder, substituting crab meat for lobster meat.

Shrimp Chowder

Prepare the same as Lobster Chowder, substituting shrimps for lobster meat.

Salt Codfish Chowder

¼ cup salt pork fat.

2 onions cut in small pieces.

2 cups shredded codfish.

1 cup cream.

4 tablespoons butter.

3 cups potato cut in cubes salt, pepper, cayenne.

1 cup boiling water 8 crackers buttered.

2 tablespoons flour.

Soak codfish in cold water one hour; drain. Parboil potatoes ten minutes. Cook onions in pork fat, add drained potatoes, fish, and one cup of boiling water; cook until potatoes are tender. Melt butter; add flour, milk, cream and seasonings. Combine mixtures, cook five minutes, and serve with crackers which have been previously soaked in milk.