Camping and woodcraft - Scoutmastercg.com

FISH AND SHELLFISH 331them. Fry two or three slices of pork in bottomof kettle. When it is done, pour over it two quartsof boiling clam liquor. Add six large potatoes,sliced thin, and cook until nearly done. Turn inthe clams, and a quart of hot milk. Season withsalt and pepper. When this boils up, add crackersor stale bread, as in fish chowder. Remove fromfire and let crackers steam in the covered pot untilsoft.Fried sliced onion and a can of tomatoes willimprove this chowder. Cloves, allspice, red pepper,Worcestershire sauce, and other condiments,may be added according to taste.Shellfish, Steamed.— See page 301.Crabsj Deviled.— Boil hard-shell crabs a fewminutes until red. Remove the back shells, andshred out the white meat. Meantime make a pasteof flour rubbed up in cold water, to which add afew drops of olive oil and some chopped green peppers.Mix swiftly with the crab meat, add a dashof cayenne, and stuff back into the shells. Bakeuntil done.(Fortiss.)