THE BOOK OF THE PIKE 



Pike Chowder 



I have said, "Fish chowder is more enjoyed in 

 prospect than in actuality. To my mind, this is one 

 of the dishes to which distance lends enchantment." 

 That was written before I knew. Culinary is one of 

 the progressive sciences. I have learned how to make 

 fish chowder. 



Cut up several slices of salt pork — I use bacon 

 usually, though it is not orthodox — and fry in the 

 kettle in which the chowder is to be made. Now the 

 real chowderist would use nothing but an iron kettle, 

 though the migratory camper will employ his alum- 

 inum kettle. Have ready, sliced, one quart of potatoes 

 and onions. When the pork is fried, the "juice" ex- 

 tracted, add the onions, then the potatoes, and water 

 enough to just cover the vegetables. When half 

 cooked, taste to see if salt enough; if not, add more, 

 and a dash of pepper. If fond of highly seasoned 

 dishes, a dash of red pepper will give a "kick." Lay 

 the fish, cut into convenient pieces, on top of the 

 vegetables and cook. By cooking the fish on the 

 vegetables, the flesh does not come to pieces as it does 

 in the old method, scattering through the ingredients. 

 When cooked, add milk and serve. In using evap- 

 orated milk it, of course, must be used in a dilute form. 

 Some do not like the milk flavor, and for them it can 

 be left out. This is a delicious dish. 



Planked Pike 



While the shape of a pike does not lend itself to 



planking, it can be accomplished with a little care. 



Secure a plank of sweet hardwood two or three inches 



thick and long enough to accommodate the whole fish. 



J 78 



