The New Rutherford Cook Book - Couverture rigide

Soups Spare your breath to cool your porridge. FISH CHOWDER 3pounds of fresh pollock 1quart sliced potatoes or cod 2good sized onions I pounds llt pork Fry pork in deep kettle and take out scraps. Put in your fish in medium pieces, add potatoes and onions, dredge with flour, add pepper and salt and nearly cover with cold water. Cook until potatoes are done. When ready to serve take from stove and put in one quart of milk and about one-fourth pound of butter. Mrs. M, N. Crowley. CLAM STEW One pint clams boiled ten minutes in one cup water saved from the clams. A dd one quart milk scalding hot, a generous piece of butter, pepper to taste. Mrs. 0. T. Gamage.
(Typographical errors above are due to OCR software and don't occur in the book.)

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