Gunnison Valley News | 1922-03-17 | Page 4 | Substantial Evening Dish

SUBSTANTIAL EVENIN3 DISH Recipe for Making Chowder of Vegetables Vege-tables Suggested by Department of Agriculture. Vegetable chowder is a substantial dish mid therefore makes a good main dish at luncheon or supper. The following fol-lowing recipe for making a chowder of vegetables is suggested by the United Uni-ted Slates Department of Agriculture : Vegetable ChoVvder. 4 potatoes. 2 tablespoon- 3 carrots. fuls of fat, or a 3 onions. ' piece nf salt pork. 1 pint canned toma- 3 level tablespoon-toes, tablespoon-toes, fuls flour. 2 table spoonfuls 2 cupfuls skimmllk. salt. Cut potatoes and carrots in small pieces, add enough water to cover, and cook for 20 minutes. Do not drain off,' the water. . Brown the chopped i onion in Ihe fat for five minutes. Add Ibis and the tomatoes' to the vege-. ahlcs. Meat to hoiling, add two cup-, litis of skimmilk, and thicken with i flour. Celery tops or green peppers ! give good flavor, too.