CLAM CHOWDER.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt pork. Add to it three pints of boiling milk and juice of one can of clams, in which has been cooked two large potatoes, thinly sliced; a pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth with one tablespoon of melted butter. Stir in clams, heat well and serve at once.