Codfish Chowder
(From 1952 cookbook)
2 cups shredded salt codfish
3 cups diced potatoes Salt
2 small onions, sliced
4 Tbsp salt pork fat
1 cup boiling water
2 Tbsp fat
2 Tbsp flour
Dash pepper
Dash cayenne
4 cups milk
1 cup cream or evaporated milk
Soak codfish in cold water 1 hour, drain. Parboil potatoes 10 minutes, drain. Cook onions in salt pork fat, add potatoes, fish and boiling water, cook until potatoes are tender. Melt fat, blend in flour, pepper and cayenne, add milk gradually, stirring constantly. Combine mixture, add cream and cook 5 minutes. Serves 6 to 8.
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