Chili bean spaghetti & Succotash chowder (1950)

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Found money: Two inexpensive recipes for squeeze days

Dinner recipe #1: Succotash chowder with croutons, skillet bread, margarine, stewed prunes

Spaghetti with chili bean sauce & Succotash chowder 1950(Costs about 65 cents for four)*

The succotash chowder is a quick one and good.

Mince 1 slice bacon, fry in large kettle. Add a chopped onion; fry until yellowed. Stir in 1 tablespoon flour. Add l-1/2 cups water, one No. 2 can grade C cream-style corn, two 22-ounce cans grade C lima beans, 1-1/2 teaspoons salt, l/4 teaspoon pepper and pinch thyme; simmer 15 minutes. Add 1/2 cup evaporated milk; heat.

To make croutons, cube 2 slices bread; brown in 2 tablespoons bacon fat. To make bread, sift 2 cups sifted flour, 2 teaspoons baking powder and 1-1/4 teaspoons salt. Cut in 3 tablespoons lard; mix in 2/3 cup water. Heat 1 tablespoon lard in 9-inch frying pan. Put dough in pan, flatten to fit. Cover, cook slowly 8 minutes. Turn, cook 10 minutes. Allow 1/2 pound medium prunes for stewing.

Dinner recipe #2: Spaghetti with chili bean sauce, crackers, cabbage salad, boiled raisin cake

(Costs about 61 cents for four)*

For four large servings of spaghetti with chili bean sauce, boil 3/4 pound spaghetti and 1 minced clove garlic in 2 quarts boiling salted water 10 minutes. Heat two No. 2 cans red beans in chili gravy; serve on drained spaghetti. Garnish with raw onion rings. Dress 6 cups shredded cabbage with vinegar, sugar, salt and dash of pepper.

Plan to serve cake warm. To make, boil 1 cup brown sugar, 1 cup water, 1/3 cup lard, 2 cups seedless raisins, 1 teaspoon cinnamon, 1/2 teaspoon each allspice, nutmeg and salt together for 3 minutes. Cool. Sift together 2 cups sifted flour, 1 teaspoon each soda and baking powder, add to first mixture. Pour into greased 9-inch-square pan. Bake in moderate oven, 350 F, for 40 minutes.

*Costs are based on prices in large supermarkets throughout the United States as we go to press.


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