Chowder

Ingredients

• flour
• butter
• hot milk
• Worcestershire sauce
• hot toasted crackers

Method

1. 1

   Cook without stirring until potatoes are tender, about fifteen minutes.

2. 2

   Rub flour and butter together, add hot milk, blend well, and stir carefully into chowder without breaking potatoes.

3. 3

   Let it boil until the flour is cooked, then add Worcestershire sauce and serve with hot toasted crackers.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 35. The excerpt below is the record exactly as published.

chowder, taking care not to break potatoes. Let it boil until the flour is cooked, add the Worcestershire sauce with hot toasted crackers. For those who are fond of chowders, this is delicious. POTATO CONES. Mrs. Nellie Craft, Oakland, Cal. Boil six large potatoes, mash and mix with a sea- soning of salt, pepper and onion juice. Beat into po- tatoes one tablespoon of butter, two of milk ; shape into small cones and brown ten minutes in oven. ESCALLOPED POTATOES. Mrs. M. I. Fairchild. Boil potatoes until tender in their jackets, then peel and slice them in a basin ; put a layer in of potatoes, sprinkled with pepper, salt and a little flour, a small piece of butter, then another laver of potatoes, then seasoning until your basin is filled ; then fill basin half full of milk and bake half an hour. 76 VEGETABLES ESCALLOPED POTATOES. Mrs. Mary S. Ever. Two cups of mashed potatoes, two tablespoonfuls of cream or milk, and one of melted butter ; salt and pep- per to taste. Stir the potatoes, butter and cream to- gether, adding one egg well beaten. If the potatoes ^eem too mealy, beat in a few fine bread crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. FREXCH FRIED POTATOES. Pare and let them stand in cold water for an hour, wipe carefully and cut lengthwise in eighths. Have ready a pan of very hot lard and drop them into it and fry until tender and a delicate brown, take out with a skimmer and drain on brown paper and stand in the oven a few minutes. When all are ready sprinkle with salt and serve hot. POTATOES OX THE HALF SHELL. Mrs. A. F. Peffer. Lucy Eby. Bake six good sized smooth potatoes about one hour. When done, cut in two lengthwise and with a spoon carefully scoop out the potato into a hot bowl. Mash fine and add two rounding tablespoonsful of butter, about half a cup of hot milk

Cook this with the app: pantry check, scaling, and the assistant.