Corn Tomato Chowder

1/2-inch slice of fat salt pork.

(ground) 1 pint canned tomatoes 1 1/2 teaspoons salt.

1 large onion, chopped 1 pint canned corn 1 pint boiling water 1 cup (or more) parboiled, diced potatoes.

Cook pork and onion till they are softened and yellowed. Then add corn, water, and tomatoes. Cover and let simmer about an hour. Then add potatoes and cook till they are done. When ready, if too' thick, add boiling water or scalded milk.

Vesta B. Simpson, Winnetka, Ill. Northwestern University.

Lima Bean Chowder

1 cup dried baby lima beans 1/2 can tomatoes Salt and pepper 1 tablespoon flour.

1 small onion.

1/8 teaspoon soda.

2 tablespoons butter 1 1/2 cups milk.

Brown onion in butter. Simmer beans till tender with seasoning. Make a white sauce of remainder of butter, flour and milk. Heat all up together till thickened. Add tomatoes and soda just before serving.

Ethel Bell, Chicago, Ill. Northwestern University.

Washington Clam Chowder

4 slices bacon.

1 medium sized potato.

1 cup rich milk.

1 small onion 1 tall can minced clams or 1 cup chopped fresh clams and nectar.

Cut bacon in fine pieces and fry. Add onion and cook slowly, stirring often for six or eight minutes. Peel potato and cut in half-inch dice. Add to the bacon and onion and pour over two cups boiling water. Simmer ten minutes or until potato is nearly done. Then add clams and milk and bring to a boil. Season with salt and pepper. Add two or three crushed crackers just before serving. Serves four people generously.

Erminie Lamb, Tacoma, Wash. University of Washington.