The Boston cooking-school cook book

salt pork 1 tablespoon salt ⅛ teaspoon pepper 3 tablespoons butter 4 cups scalded milk 8 common crackers Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers. Connecticut Chowder 4 lb. cod or haddock 4 cups potatoes cut in ¾-inch cubes 1½-inch cube fat salt pork 1 sliced onion 2½ cups stewed and strained tomatoes 3 tablespoons butter ⅔ cup cracker crumbs Salt and pepper Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving. Clam Chowder 1 quart clams 4 cups potatoes cut in ¾-inch cubes 1½ inch cube fat salt pork 1 sliced onion 1 tablespoon salt ⅛ teaspoon pepper 4 tablespoons butter 4 cups scalded milk 8 common crackers Clean and pick over clams, using one cup cold water, drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with