1 tablespoon butter
Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. 4 Servings
[2]Diced or Shoestring Carrots may be substituted.
CORN CHOWDER
2 cups diced, raw potatoes
½ cup boiling water
½ teaspoon salt
1 quart milk
¼ pound salt pork, diced
¼ cup finely chopped onion