The Toronto Cook Book

Quarter pound salt pork, three medium sized potatoes, one and a half pounds fish, quarter of a pound crackers or biscuits. Cleanse, remove the rind and cut the pork into thin slices; slice the onions. Put the pork and onions together into a pot and fry them brown; then season lightly with salt and plenty of pepper. Slice the potatoes and lay them in cold water until wanted . Scrape, cleanse and wash the fish; cut it into small pieces; soak the crackers in water or milk until tender. When the pork and onions have browned and been seasoned, add a layer of fish; on the fish a layer of potatoes; on the potatoes a layer of crackers; then repeat the process, commencing with fish, in regular layers until the pot is nearly full, or till the ingredients are used up. Each layer is seasoned with pepper and salt. Use only enough cold water to moisten and cook. Cover the pot closely, set it over a gentle fire, let it heat gradually, and cook and serve. Tomatoes may be added as one of the layers. Potato Chowder One fourth pound salt pork, cut in cubes. Fry out in chowder kettle. Slice three large onions, fry in the fat until golden brown. Add a quart of hot water, boil five minutes, then put in twelve large potatoes sliced and if handy a pinch of Summer herbs. Cook slowly. Have three pints of milk heating in another pan. Thicken slightly with a little flour wet up in milk. Let come to a boil, season with salt and black pepper. Serve with hot crackers. Clam Bisque One quart clam juice, one quart milk, one tablespoonful flour; strain juice and boil three minutes. Add flour, which has been thoroughly blended, with one-half cup milk, and boil two minutes. Add milk and boil one minute. Serve very hot in bouillon cups. The Toronto Cook Book Delicious Fish Chowder Put on one quart of milk, bring to a scalding point before adding half pound of halibut, cut in squares. Cook twenty minutes, then add a pint of oysters, and when edges curl remove from fire. Season with salt and pepper to taste and add a generous lump of butter. Oyster crackers finish the dish. If you do not say this is the best ever, then I am mistaken. Clam Bouillon Wash and drain two dozen large clams; chop them fine and put them into a double boiler. Let them stand until the heat has drawn out the juice; then squeeze them with a lemon squeezer. Strain this; put the juice back on the stove, and when boiling hot add the white of an egg beaten with four tablespoons of flour. When it comes to the boiling point, strain through cheesecloth and serve. Clam Soup For a family of six take two dozen clams, wash thoroughly with brush, put water enough on so as to cover the clams, let cook until shells open, then remove shells and clams; add milk, salt and pepper to the water in which the clams have cooked ; chop the clams, restore them to the liquor and let it all boil until tender. Butter to taste. Clam Chowder (with Vegetables) Take one and a half dozen clams, separate from bellies, then chop remaining part of clams; (bellies are always placed in chowder whole) five large potatoes, five tomatoes or one-half can, one large onion, two carrots, one-quarter head cabbage, three slices of bacon fried brown before adding, one turnip, one bay leaf, celery salt, parsley and pepper. Boil vegetables until tender. New England Clam Chowder