1 pt. cooked peanuts 1 level tablespn. browned flour

1 large onion 2 level tablespns. white flour

2 tablespns. chopped parsley 1 pint milk

1/2 medium sized bay leaf 1 pt. thin nut milk or broth

1/8 level teaspn. thyme small biscuit of universal dough

1 small carrot oil or melted butter

Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.

Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1 1/2-2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.

With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.

Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired.

The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.