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Show rfpilQrpBook SEVERAL GOOD DISHES "HOWDERS are more than cream soups and are so nutritive that they may make the main dish of the meal with croutons or crackers. With a salad and a light dessert It furnishes a most substantial supper or lunch menu. Potato Chowder. Take one quart of dried diced potato, one turnip also diced, one cupful each of diced celery and carrot, car-rot, one medium-sized onion chopped, one plmiento, one-half cupful of diced salt pork and salt to taste. Cook the pork In a kettle until the fat Is all fried out and the dice are well browned. Add the onion and stir for two to three minutes, then add the remainder of the ingredients, ingredi-ents, cover with boiling water and cook until tender. Season well, adding add-ing cayenne pepper and a ' half-dozen half-dozen milk crackers, with a quart or more of scalded milk. Heat hot and serve one cracker with the chowder to each bowl of the soup A half-pound of codfish added (after parboiling and shredding) to this mixture will make a good fish chow-der. chow-der. Add more pork If it ls nu-e(j with more fat. Ail-American Bunny To one pint of hot milk add verv slowly one-half cupful of corn meal. Cook thirty minutes In a double boiler, add two tablespoonfuls of butter one-fourth teaspoonful o mustard and two cupfuls of finely cut American cheese. Stir until , cheese Is nearly melted, nW a llitlo ! '-'hopped plmiento If (lesIred '' j serve very hot on crackers or on but j tered toast. ut" i Egg and Fish Loaf. Take three hard-cooked eg-s cupful of flaked salmon tuna ? leftover cooked fish, one c r cooked rice, one teaspoonful o", minced, three slices r k n , Into bits, salt panrL L , " CUt if -stiHS "II. w Newspaper Uulnu. |