POTATO CHOWDER. A vegetable mixture such as the one suggested in the accompanying recipe is in reality not a chowder, for this form of soup requires sea food for its basis. However, when it is impossible to procure the sea food, potato chowder does nicely as a change from the usual soup. This chowder differs in no material way from soup stock in this form.

• 1-1/2 c. sliced potatoes
• 1 small onion, sliced
• 1 c. water
• 1-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.

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