Lowney's cook book

3 tablespoons chopped onion 2 tablespoons butter 1 teaspoon salt 2 tablespoons flour 2 cups milk Soak peas over night, drain, cook until tender. Cook onion and salt pork together ten minutes; add to pea mixture. Press through a sieve, melt butter, add flour, milk, seasonings, and cook five minutes. Combine mixtures and serve. Lentil Puree Prepare the same as split pea puree, substituting one and one half cups lentils for split peas. Potato Chowder 3 cups potatoes cut into dice 3 cups milk ^ cup salt pork cut into dice 1 cup water ^ cup onion 1 tablespoon parsley 2 tablespoons butter 1 teaspoon salt 2 tablespoons flour cayenne and celery salt Cook salt pork in frying pan ten minutes; add onion, cook ten minutes. Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used. Cover with water and simmer until potatoes are tender. Melt butter; add flour, milk and seasonings. Cook five minutes. Combine mixtures. If potatoes are very old, it is better to parboil them before putting them with the onion. Corn Chowder 1 can corn 3 cups water 1 cup salt pork cut in cubes 2 cups milk 1 cup potatoes 1 tablespoon butter i cup onion 1 tablespoon flour salt and cayenne I cup cracker crumbs Cook salt pork in frying pan five minutes; add onion and cook until yellow. Parboil potatoes five minutes; add to onion with corn and water; cook twenty minutes. Thicken milk with butter and flour cooked together. Combine mixtures; add cracker crumbs and seasonings, and serve. Succotash may be substituted for corn. 52 lowney's cook book Clam Chowder 4 cups clams 1 teaspoon salt 4 cups potatoes 1 teaspoon tabasco sauce I cup onion 2 cups boiling water 1 cup salt pork cut in cubes 4 cups milk, scalded 2 tablespoons flour 2 tablespoons butter Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion, and salt pork in layers in the kettle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve. Fish Chowder 1 haddock weighing five pounds 4 cups hot water 4 cups potato dice 2 tablespoons butter i cup onion dice 4 tablespoons flour 1 cup salt pork dice 4 cups milk salt, pepper, cayenne 10 buttered crackers Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor. Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Caution. — Do not allow onion or salt pork to burn. New England Chowder 4 cups clams or 4 tablespoons butter 4 pounds haddock 2 tablespoons flour 4 tablespoons onion 2 cups boiling water 4 cups tomatoes salt, pepper, and cayenne 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice