ADVENTURES IN COOKING 99

CLAM PIE

Butter a baking dish. Put in alternate layers of minced clams and cold
boiled potatoes. Dredge each layer with flour. Sprinkle with parsley,
grated onion, salt and pepper. Pour in 1 cup of clam juice and 3 tbsp
tomato juice. Cover with pastry crust and bake brown in a rapid oven.

FISH CHOWDER

Lake Trout or Trout

1 lb. bacon, diced 1 large onion
3 cups diced fresh vegetables 2 stalks of celery, diced
2 cups boned and filleted fish salt and pepper to taste

Fry diced bacon and onion and fish until bacon is browned. Then add
water and vegetables and cook until vegetables are tender. Add milk and
thicken until consistency of tomato soup.

TO FRY TROUT
Time, twenty minutes. One or two trout.
Thoroughly clean, and remove the gills, brush them over with the yolk of

a well beaten egg, dip them into breadcrumbs, and fry them in hot fat until
a fine brown. Garnish with sliced lemon or bacon strips.

HOW TO CURE AND SMOKE FISH

Scale, slit fish up the back, clean, wipe with damp cloth (do not wash). To
20 Ibs. of fish, take 2 cups salt, 2 cups sugar, | oz. saltpetre. Mix and rub
well all over fish. Lay in stone crock one over other with board on top
pressed down with heavy weight. Let stand 5 days, then drain, wipe dry.
Stretch open and fasten with small sticks. Let stand in smokehouse 5
days or in a barrel over a smothered wood fire. Older wood is very good
for smoking. Fish smoked this way are very good.

Dried salmon was the basis of the Hudson’s Bay fur trade west of the
Rockies. “The staple for food had to be something obtainable regularly in
large quantities, something fairly nutritious, prepared so as to keep long

without decay, easily packed and carried and with the advantage, also, of
cheapness.”