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Show I HOT FISH CHOWDER FOR COOL FALL DAYS ' " - ' ' ' - "r: ' j Ingredients for Fish Chowder. (Prepared by the United States Department of Agriculture.) One of the most convenient "one-piece" "one-piece" dinners you can serve is a fish chowder, since it contains potatoes and vegetables as well as the fish. For dessert gingerbread with cream cheese filling, Washington pie, or some other substantial sweet is suggested. sug-gested. Recipe for Chowder. For fish chowder the bureau of home economics gives the following ingredients: One and one-half pounds of fresh fish. Cod or haddock is the kind generally preferred for chowder, but any kind of fresh, dried, or canned fish will do if it has large flakes of meat and only a few bones which can be easily picked out before be-fore the fish Is combined with the other ingredients. Or, if you prefer, use a quart of clams or oysters instead in-stead of the fish. In addition to the one and one-half pounds of fish you will neec" four potatoes, po-tatoes, peeled and cut in small pieces ; one onion, sliced ; two cupfuls of carrots car-rots cut in pieces ; quarter pound salt pork; two cupfuls of milk; pepper, and salt if needed. Cut the pork In small pieces and fry with the chopped onion for . five minutes. Put pork, onions, carrots and potatoes in a kettle ket-tle and cover with boiling water. Coot until the vegetables are tender. Add the milk and the fish which has been removed from the bones and cut in small pieces. Cook until the fish ia tender, or for about ten minutes. Thicken With Flour. , Chowder can be thickened with flour, but most people prefer to add crackers in imitation of the fishermen who always used pilot bread. For this quantity of chowder you will need eight or nine good-sized crackers. crack-ers. Split them so that they will soak up the liquid evenly and not be soft on the outside and dry Inside. Add them to the chowder a few minutes before serving. If you are using flour for thickening, mix three table-spoonfuls table-spoonfuls wifh about one-hnlf cupful of milk, stir it into the chowder, and allow it to cook for a few minutes. If you prefer a chowder made with tomatoes, use two and one-half cupfuls nf stewed and strained tomatoes Instead In-stead of the milk. |