SOUPS, SALADS, DRESSINGS
AND MISCELLANEOUS

VEGETABLE CLAM CHOWDER

6 cups vegetables, finely chopped
(potato, carrot, celery, onion)

6 cups water

2 cups milk

2-5 oz. cans whole baby clams, drained

1-14 og. can creamed corn

2 or 4 slices bacon, fried and crumbled

salt and pepper to taste

Cook vegetables in measured water until tender.
Add 2 cups milk. Thicken with flour. Add
remaining ingredients and simmer. Serve with
toast or crackers.

Mrs. J. Arthur

AUTUMN SOUP

1 1b. ground beef 1 tbsp. butter or oil
1 cup diced onion 1 cup diced potatoes
1 cup diced carrot V3 cup diced celery
l or 2 bay leaves pinch basil
salt and pepper 1 tsp. meat extract
tomatoes (fresh or

canned)

Brown beef in pot with butter or vegetable oil.
Add onions and other ingredients except tomatoes.
Stir often. When vegetables are fairly well done,
add tomatoes (one for each serving). Serves 6.

I find this is plenty for a meal except for a
little dessert.

Mrs. Myrtle Johnson