Salmon Chowder

1 can salmon

3 tablespoonfuls butter or drippings 1/2 teaspoonful salt 3 cupfuls milk

3 crackers, split

3 potatoes

2 slices onion

1/8 teaspoonful pepper

3 tablespoonfuls flour

Scald the salmon, remove the bone, and flake the flesh fine. Pare the potatoes and slice thin. Fry the onion in the fat, add the flour, and cook three minutes. Add 2 cupfuls of boiling water and the potatoes, and cook until tender, about fifteen minutes. Add the seasonings, the salmon and the milk. Boil up once and serve garnished with split crackers dipped in hot milk.

Corn Chowder

1 can corn

4 cupfuls potatoes, sliced

2 slices salt pork

1 1/2 teaspoonfuls salt

1/4 teaspoonful pepper

1/2 onion, sliced

4 cupfuls hot milk

2 tablespoonfuls bacon or ham drippings

3 tablespoonfuls flour

Cut the pork in small pieces and try out (or use 2 tablespoonfuls butter or drippings instead) and add the onion, cooking until it is soft. Strain the fat into a stew-pan. Add the potatoes with 2 cupfuls of boiling water, and cook until the potatoes are soft; combine with the corn and milk. Rub together the drippings, flour and seasonings until well-blended, and add to the chowder. Heat to boiling point, taking care it does not burn. Serve garnished with moistened split crackers.

White Kidney Bean Chowder

I cupful white kidney beans

1/4 teaspoonful soda 1 can corn

1 cupful tomato juice

2 quarts boiling water

1 1/2 teaspoonfuls salt

1/4 teaspoonful pepper

2 tablespoonfuls butter or sausage fat

Cracker or dry bread crumbs

Soak the beans over night; drain and rinse and bring to boiling point with the soda, and cold water to cover. Drain and rinse again, then add to the boiling water, and simmer slowly until the beans are nearly done. Then season, add the tomatoes and corn, and, when the beans are tender, stir in cracker or bread crumbs to thicken. Add more water if the evaporation is appreciable.

Vegetable Chowder

1/2 cupful chopped carrot 1/2 cupful chopped onion 2 cupfuls chopped cabbage 1 cupful diced celery

1 pint tomato juice

2 quarts cold water

3/4 cupful chopped turnip

2 1/2 teaspoonfuls salt Few grains cayenne 1 1/2 tablespoonfuls sugar 4 tablespoonfuls bacon fat or drippings 1 tart apple, chopped

Scrub and prepare the vegetables, leaving on the peelings. Caramelize the sugar a dark brown. Add to it the drippings, and the carrot, celery, onion, cabbage and turnip. Cook till slightly browned, shaking occasionally. Then add the water, the tomato juice, apple and seasonings and simmer one hour, well covered. Serve with steamed whole wheat dumplings and grated cheese.

Mexican Chowder

1 pint boiled Mexican beans

2 quarts beef stock 1/4 pound noodles Salt and pepper

1/2 cupful diced celery 1 tablespoonful minced parsley 1/4 cupful minced onion

Cook the noodles, celery and onions in the beef stock. Add the beans, let become very hot, season to taste, and serve with corn bread.

Green Corn And Lima Bean Chowder

1 quart green corn kernels 1 quart shelled lima beans 1 quart sliced potatoes 1 quart milk 1/4 pound salt pork

2 onions (small) 2 quarts boiling water 4 tablespoonfuls flour Salt and pepper to taste

Cut the salt pork in small pieces and try out the fat. Add the onion, sliced, and cook gently until it is soft, then turn in the water and add the lima beans. Boil gently for about forty minutes. Then season, add the sliced potatoes, cook ten minutes, and turn in the corn. Cook ten minutes more. Add the milk and water to make up that lost in evaporation. Thicken with the flour dissolved in a little milk, let boil and serve with hot crackers. Dumplings may be steamed over the chowder if desirable. If more convenient, the milk may be omitted, and a quart of stewed and strained tomato be used in place of it. If this is done, a teaspoonful of sugar should be added.

Codfish Chowder

1 1/2 pounds codfish 1 pint sliced potatoes 1/4 cupful sliced onion 4 tablespoonfuls flour

4 slices salt pork 1 pint milk 1 quart boiling water Salt and pepper

Try out the salt pork, add the onions and cook slowly until they are yellowed. Then add a quart of boiling water, and the fish cut in small pieces. Cook until the latter is nearly done, then turn in the potatoes. When they are tender, add the milk and the flour dissolved in a little cold water. Season to taste, and serve garnished with thick water crackers moistened in milk.

Salt Codfish Chowder

1 pound salt codfish

1 1/2 cupfuls sliced potatoes

1 teaspoonful powdered

Thyme Dash Pepper

2 cupfuls tomato juice 2 cupfuls milk 2 1/2 cupfuls water 1/4 cupful diced onion 1 stalk celery, diced

Freshen the fish and cut it in small pieces. Place in a kettle with the potato, onion, seasonings and water, and simmer for twenty-five minutes. Then add the tomato, and the milk (which should be previously heated). Serve at once with crisped crackers. Do not re-heat.