I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

Corn Chowder

Cut corn from 6 or 8 ears.  Cook with 1 qt. of water, put in cobs and boil for a few min.  Add 1 cup of lima beans and 1 onion when the vegetables are done add 1 cup of milk and thicken with 1 tablespoon of butter and 1 tablespoon of flour.  Season to taste.