Bean and Bacon Chowder (1960)

• 1 cup dried navy or pea beans
• 1 quart water
• 4 slices bacon, diced
• 1 onion, chopped
• 1 cup diced potato
• 1 cup diced celery and leaves
• 1 can tomatoes
• 2 tbspns flour
• 2 cups hot milk
• 2 tspns salt
• 1/2 tspn pepper

Combine beans and water in large kettle. Bring to boil, and boil for 2 minutes. Let stand for 1 hour. 

Cook bacon and onion unit lightly browned. Add, with fat, to beans. Simmer, covered, for 1 hour. Add all ingredients, except flour and milk, and simmer 30 minutes. 

Thicken with flour blended with a little cold water. Add milk. Makes about 2 quarts.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

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Cheddar Cheese Soup with Bacon and Almonds (1960)

New Orleans Bouillabaisse with White Wine (1891)