ll other fish scraps may be used
for fish chowder. Put all these parts in cold water (to cover) and
cook until all the meat can be easily removed from the bones. Pick all
the meat from the bones, strain the fish liquor and return it with the
picked fish meat to the kettle. Add the following ingredients: To
every two pounds of fish picked from bones and the liquor in which
fish was cooked add 6 onions, diced or sliced thin; 6 potatoes, diced
or sliced thin; 2 tablespoonfuls fat; 1 teaspoonful paprika; 2
teaspoonfuls salt or salt to taste.

Cook vegetables, fat and seasonings until vegetables are half done.
Pack hot in cans and sterilize same as all other fish. When the
chowder is opened, heat and add milk according to taste.

FISH ROE

For canning be sure to use roe of freshly caught fish and only such
roe as is known to be good to eat. The roe of some fishes, such as the
garfish, is not eaten.

Clean the roe by removing the shreds and strings adhering to it and
wash well in cold water, being careful not to break the roe. Soak for
2 hours in a brine made of 6 quarts of water and 6 ounces of salt.
Drain and pack in hot glass jars or enameled tin cans. Can for the
same length of time as other fish.

OYSTERS

Be sure all oysters that are to be canned are absolutely fresh, have
not "soured" and contain no spoiled oysters. Oysters are opened by
hand. All oysters should be rejected that have partly open shells, as
this is a sign that the oyster is dead and consequently not fit to
eat.

Rinse the oysters to prevent any pieces of shell or grit from getting
into the cans. Blanch 5 minutes. Cold-dip. If the canned oysters are
to be sold it is required by law to mark on each can the net weight of
solids or meat exclusive of liquids.

There have been a number of standard grades of oysters recognized on
the Baltimore market. They are given as follows: "Standard Oysters"
(four kinds).

No. 1 cans, containing respectively 11/2, 3, 4 and 5 ounces of meat,
after being processed in the cans.

No. 2 cans, containing respectively 3, 6, 8 and 10 ounces of meat.

"Select" and "Extra Select" Oysters contain respectively 6 ounces and
12 ounces for No. 1 and No. 2 cans. The above are the net weights of
meats only that have been drained over a strainer with a wire bottom
of 1/2 inch mesh. These are the only grades that have so far been
recognized by the trade. An even balance scale, with one platform for
graduated weights and