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Corn and Tomato Chowder

Open I can of corn and turn into a saucepan ; add I pint of water, salt and pepper to taste, and simmer for half an hour. Slice sufficient raw potatoes to measure I pint; scald with boiling water and drain. Put 1/4 of a pound of fat salt pork through the chopper; place into a fryingpan with 2 tablespoonfuls of finely chopped onion until the fat is tried out and slightly colored.

Strain into a kettle; add the corn and drained potatoes and simmer gently for ten minutes.

Add I can of tomatoes and more seasoning, and continue the cooking until the potatoes are done.

In the meantime have ready I pint of milk, thickened with 2 tablespoonfuls of flour. Take from the fire; add about I cupful of the chowder, then turn all into the kettle and serve at once, passing crisped crackers with it.