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Show RECIPE FOR DOWN EAST FISH CHOWDER Stage Set for Cool-Weather jctivites? Here's a dish that will take the center of the stage in a cloud of fragrant steam, fine forewarning of luscious eating eat-ing ahead in a pot or tureen full of savory fish chowder. An economy dish that doesn't taste like one, fish chowder is just as good for a company buffet party as for regular family meals. For parties, serve it with pilot pi-lot crackers, a tossed green salad or a plate of celery curls and carrot sticks, and an upside-down upside-down gingerbread dessert, made by spreading applesauce, raisins and nuts in the gingerbread pan before you pour in the batter for the baking. Here's the how of the chowder (which can be made ahead of time and reheated re-heated just to the boiling point for extra-easy party service if you like)..: Down East Fish Chowder IV2 pounds fresh or canned cod, haddock or other large fish 2 cups diced potatoes 1 cup diced carrots 1 quart water Y4. pound salt pork, diced 1 onion, chopped 1 pint milk salt, pepper to taste Cut fish into small pieces, removing re-moving bones and skin. Cook with potatoes and carrots in water for 15 minutes. Fry pork crisp, and cook onion in fat till tender. Combine with milk, fish, vegetables and seasonings. Let simmer gently for 10 minutes, stirring often. This serves six generously. If you use the canned can-ned fish, add to vegetables after they are cooked and proceed same way. |