| 1 | Fry salt pork until brown. |
| 2 | Add onions, and the potatoes which have been pared, sliced thinly, and slices quartered. |
| 3 | Season to taste. |
| 4 | Cover with boiling water. |
| 5 | Simmer until vegetables are tender. |
| 6 | Add the distinctive ingredient. |
| 7 | Add milk. |
| 8 | Heat to boiling. |
| 9 | Add the flour which has been blended with the butter. |
| 10 | Cook 5 minutes. |
| 11 | Serve with hot crisp crackers. |
| 12 | The distinctive ingredient may be baked fish; small clams, fresh or canned or coarsely chopped large ones; or corn, diced tomato, and parsnips. |
| 13 | The vegetables should be cooked until tender before the milk is added. |
| 14 | Salt fish, soaked, cooked and flaked, or shredded canned salmon, may be substituted for fresh fish. |
| 15 | 8 servings. |
| 16 | Florence taft eaton, concord, ma. |
