Potato Chowder

• 6 Medium sized potatoes, sliced
• 1 lb. salt pork, diced
• 1 tablespoon chopped onion
• 1 tablespoon butter
• 1 tablespoon flour
• 1 pint milk (2 cups)
• 1 pint water (2 cups)
• 1 teaspoon salt

1. Fry the pork and onions together until they are a delicate brown.
2. Put a layer of the sliced potatoes into a kettle, then a layer of the pork and onions, and sprinkle with salt.
3. Repeat this until all materials are used.
4. Pour over them the grease from the pan in which the pork and onions were fried and add the water.
5. Cover and simmer 20 minutes, or until the potatoes are tender.
6. Thicken the milk with flour mixed with the butter and pour it over the potatoes.
7. Stir carefully, so as not to break the potatoes.
8. Serve very hot.

Farmers’ Bulletin 712 School Lunches March 1916