Washington Chowder

2 medium-sized potatoes, 1 1/2 cups sliced 1 1/2 cups water 1/2 small onion

1 cup stewed tomatoes

1 cup corn

1 cup milk

1 cup cream

1 teaspoon salt

Slice the onion, and cook with the potatoes in the boiling, salted water. When tender, add the tomatoes and corn, and bring to the boiling point. Heat the cream and milk, and add to the vegetables just before serving. Serve hot over crackers.

Corn Chowder

1/2 can corn

1 pint sliced potatoes

2 tablespoons butter

I onion sliced I pint of milk 1/2 teaspoon salt

I cup water

Cook the onion in the double boiler in one-half the butter for twenty minutes. Add the sliced potatoes and one cup

3/4 pint sliced tomatoes 1 pint boiling water 1 teaspoon salt

1/2 small onion 1 1/2 cups milk 1/2 cup cream boiling water. Cook directly over the flame until the potatoes are tender. Add the corn, milk and the remainder of the butter. Heat to the boiling point, add the salt, and serve hot over crackers.

Potato Chowder

Put the potatoes to cook in the boiling water with the salt and sliced onion. When tender, put two-thirds of them through a colander, and add to the remainder of the potatoes. Add the milk and cream, reheat, and serve over crackers. This quantity should make one quart.