Boil 2 quarts of sweet milk, and when ready to serve add the hot milk to the chowder, also 1 teaspoonful of chopped parsley.
One-half this quantity will serve a small family.

Serve crisp crackers and small pickels, and this chowder, served with a dessert, makes an inexpensive, nourishing lunch.
BROWN POTATO CHOWDER Put a pint of diced, raw potatoes in a stew-pan over the fire, cover with 1 quart of water, to which a pinch of salt has been added.

Cook until tender, but not fine, then add water so that the water in the stew-pan will still measure one quart should some have boiled away.
Place a small iron fry-part on the range, containing 1 tablespoonful of sweet lard; when melted, it should measure about 2 tablespoonfuls.
Then add 4 tablespoonfuls of flour, a pinch of salt and stir constantly, or rather mash the flour constantly with a spoon, being careful not to allow it to scorch, until a rich brown; add this to the diced potatoes and the quart of water in which they were boiled, stir until the consistency of thick cream, or like clam chowder.

Should there be a few, small lumps of the browned flour not dissolved in the chowder, they will not detract from the taste of it; in fact, some are very fond of them.

Perhaps some folks would prefer this, more like a soup; then add more hot water and thin it, but be careful to add more seasoning, as otherwise it would taste flat and unpalatable.