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Corn Chowder

(Vaughan’s Vegetable Cook Book)







Chop fine one-quarter pound of salt pork, put in a kettle, and when well

tried out add two white onions sliced thin. Brown lightly, then add one

pint of raw diced potatoes, one can of corn, chopped fine, and

sufficient boiling water to cover. When the potatoes are tender stir in

two tablespoonfuls of flour, blended with one of butter, one teaspoonful

of salt and saltspoonful of white pepper and one quart of boiling milk.

Simmer five minutes longer, add one cupful of hard crackers, broken into

bits, and serve.

Other Recipes


11 Corn Chowder

Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into

small pieces. Fry the bacon and onion until a light brown. Into a

saucepan put the potatoes, 1 qt. of grated corn, the bacon and

seasoning. Put these in, in layers, potatoes, bacon, corn, and continue

in that way until all is used. Now add 1/2 a pint of boiling water and

let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1

tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water

crackers. The last thing add the beaten yolk of an egg and serve at

once.









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