_I believe my favorite recipe is Corn Chowder._
The appetite for this dish must be approached from the windy side of a
promontory in early spring with a sixty pound pack between the shoulder
blades, aforementioned pack to contain for a couple of congenial souls
a pound of bacon, a pound of dry onions, two cans of corn and one large
tin of condensed milk.
Cut the bacon up into small half inch squares and start it frying.
Simultaneously slice the onions and give them the heat. If, after the
aroma from these two begins to permeate the air, you feel like risking
their falling into the fire, start boiling the corn and milk. Before
the onions are too thoroughly cooked stir them into the bacon, at which
time the battle for the supremacy of the appetizing odors is occupying
most of your attention.
Now throw the bacon and onions into the corn pot and wait as long as
you are able so that the ingredients become thoroughly familiar with
one another.
Write me as soon as you get home if you don’t remember that day until
you are an old man.
To make this sound extremely professional I suppose I should add,
“Season to taste,” but do not mind if a few ashes get mixed in by
mistake.
X
_Captain Robert A. Bartlett, U.S.A._