BROWN POTATO CHOWDER

Put a pint of diced, raw potatoes in a stew-pan over the fire, cover with 1 quart of water, to which a pinch of salt has been added.  Cook until tender, but not fine, then add water so that the water in the stew-pan will still measure one quart should some have boiled away.  Place a small iron fry-part on the range, containing 1 tablespoonful of sweet lard; when melted, it should measure about 2 tablespoonfuls.  Then add 4 tablespoonfuls of flour, a pinch of salt and stir constantly, or rather mash the flour constantly with a spoon, being careful not to allow it to scorch, until a rich brown; add this to the diced potatoes and the quart of water in which they were boiled, stir until the consistency of thick cream, or like clam chowder.  Should there be a few, small lumps of the browned flour not dissolved in the chowder, they will not detract from the taste of it; in fact, some are very fond of them.  Perhaps some folks would prefer this, more like a soup; then add more hot water and thin it, but be careful to add more seasoning, as otherwise it would taste flat and unpalatable.  Very few people know the good flavor of browned flour.  It has a flavor peculiarly its own, and does not taste of lard at all.  I would never advocate any seasoning except butter, but advise economical housewives to try this, being very careful not to scorch the flour and fat while browning.

A mixture of butter and lard may be used in which to brown the flour should there be a prejudice against the use of lard alone.

BEAN CHOWDER

Another palatable, cheap and easily prepared dish is called Bean Chowder.  Small soup beans were soaked over night in cold water.  Pour off, add fresh water and cook until tender.  Then add browned flour (same as prepared for Potato Chowder) and the water in which the beans were cooked.  When ready to serve, the beans were added.  More water may be added until broth is thin enough for soup, then it would be called “brown bean soup.”

BOUILLON

Buy a soup bone, cook with a chopped onion, one stalk of celery and a sprig of parsley until meat falls from bone.  Season with salt and pepper.  Strain the broth into a bowl and stand aside until perfectly cold.  Then remove the cake of fat formed on top of soup and add it to drippings for frying.  The broth may be kept several days if poured into a glass jar and set on ice.  When wanted to serve, heat 1 pint of broth, add 2 tablespoonfuls of cream to yolks of 2 eggs.  Stir well.  Pour boiling hot broth over the cream and yolks of eggs and serve at once in bouillon cups.  Serve crackers also.  Do not cook mixture after cream and yolks of eggs have been added.  This is very nourishing.

FARMER’S RICE