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TIPPLE AND SNACK
CHOWDER PARTY
2 pounds of fish. Red snapper is best
6 large potatoes sliced
6 onions sliced
y,!.
pound salt pork, diced
2 pilot biscuit
Chop up the onions and fry them in the
grease left after you have fried the pork
cubes golden brown. Cut up the fish in
pieces, and pack a casserole with layers of
fish and potato and onion together with
the butter from the fried onions and the
pork. Pour a quart of milk over the
whole, add a bay leaf, and salt to taste.
Let this simmer over a low flame for an
hour. Serve in bowls with pilot biscuit
on the side.
After the chowder, serve a salad made of
greens with a fresh dressing, roquefort
cheese and brown bread, and, if you like,
coffee.
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