The 1918 Fanny Farmer Cookbook

in 3/4 −inch cubes

tablespoons butter

cups scalded milk

sliced onion

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

the inside. Pilot bread is sometimes used in place of common crackers.

Connecticut Chowder

lb. cod or

haddock

1/2 cups

stewed and

strained

tomatoes

cups

potatoes cut

in 3/4 −inch

cubes

tablespoons

butter

1/2 −inch

cube fat salt

pork

/3 cup

cracker

crumbs

sliced

onion

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.

Chapter IX − SOUPS WITHOUT STOCK

174