Green Corn Chowder
(To Serve Six)
Cut two slices (about two ounces) of fat salt pork into tiny bits; let cook in a frying-pan until the fat is well tried out, taking care to keep the whole of a straw color. Add two small onions, or one of medium size, cut in thin slices, and let cook until softened and yellowed, add a pint of water and let simmer. In the meantime pare and cut four potatoes in thin slices, cover with boiling water and let boil five minutes; drain, rinse in cold water and drain again, then strain over them the water from the onions and pork, pressing out all the juice possible. Add more water, if needed, and a teaspoonful of salt and let cook until the potatoes are tender. Add a pint of green corn, carefully cut from the cob, and one pint of milk, also salt and pepper to season. Mix thoroughly and let become very hot, then serve at once. Two or three tablespoonfuls of butter may be added, by small bits, and stirred into the soup just before serving.