FISH CHOWDER -1


An excellent way in which to utilize a small
quantity of fish is afforded by fish chowder.
In addition, this dish is quite high in food value,
so that when it is served with crackers,
little of anything else need be served
with it to make an entire meal if it
be luncheon or supper. Cod, haddock,
or fresh-water fish may be used
in the accompanying recipe.

2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk

Skin the fish, remove the flesh, and cut it
into small pieces. Simmer the head, bones,
and skin of the fish and the onion in
water for 1/2 hour. Strain, and add to
this stock the fish, potatoes, tomatoes, salt,
and pepper. Simmer together until
the potatoes are soft.
Add the butter and milk.
Serve over crackers.