1/4 pound Fat Salt Pork
2 Onions, sliced
3 cups uncooked Potatoes cut into 1/2-inch dice
4 cups Boiling Water
3 pounds Salt or Fresh Cod or Haddock
1-3/4 cups Evaporated Milk
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon minced Parsley
1 tablespoon Butter
1 tablespoon Flour
Cut fat salt pork into small pieces and fry slowly in soup kettle. Add onions and cook 5 minutes. Add potatoes, boiling water and fish cut into small pieces. Simmer until potatoes are soft. Add milk, salt, pepper and parsley. Melt butter, add flour and blend thoroughly. Add gradually to chowder, stirring until slightly thickened. Cook 5 minutes longers. Pour over pilot crackers.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!