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Show HOW TO USE CODFISH WHEN one can think of nothing noth-ing else for luncheon or dinner din-ner a box of firm white salted codfish cod-fish Is the answer. The chowder is the dish par excellence. Here it goes again, for there are always a few who haven't tried It: Codfish Chowder. Soak a half pound of codfish In water for a few minutes, then simmer sim-mer for ten. Drain and flake into good-sized pieces say a mouthful size. Put to cook a cup of finely cut salt pork cut into fourth-inch cubes ; when the pork cubes are well browned add three onions sliced, stir and cook for a few minutes min-utes In the hot fat, then add one- half dozen medium-sized potatoes cut into small slices, cover with boiling water a quart will be plenty. plen-ty. Cook until the vegetables are well-cooked, then add the codfish and one quart of fresh milk ; bring to the boiling point, add more seasoning sea-soning If needed and serve piping hot with a milk cracker or two softened in boiling water for each bowl of the chowder. Codfish Creole. Cook one green pepper and one onion, both minced in two tablespoons table-spoons of bacon fat or three tablespoons table-spoons of butter, add one tablespoon of plmlento chopped,, one fourth teaspoon tea-spoon of pepper, three-fourths cup of clam broth, one cup of hot milk |