Mixed Vegetable Chowders in 1920

Fremont Eagle, Fremont, Indiana July 08 1920, page 6

Nourishing and Substantial Dish Is Well Liked by Majority of Farm People

A mixed vegetable chowder is a substantial dish and one well liked by the majority of people for luncheon or supper. The following recipe is one recommended by the home economic specialist of the United States department of agriculture:

  • 2 tablespoonfuls fat, or a piece of salt pork
  • 3 level tablespoonfuls flour
  • 2 teaspoonfuls salt
  • 4 potatoes
  • 3 carrots
  • 3 onions
  • 1 pint canned tomatoes
  • 2 cupfuls skim milk

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 onion in the fat for five minutes. Add this and the tomatoes to the vegetables. Heat to boiling, add two cupfuls of skim milk, and thicken with flour. Celery tops or green peppers give a good flavor, too.

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