Nearly every vegetable may be cooked so that with plain bread and butter it may form a palatable course by itself, if it is desired. Some such dishes, as onion chowder, make excellent “one-dish” luncheons or dinners.
Three quarts boiling water, 1 pint minced onion, 1 quart potatoes cut in dice, 3 teaspoons salt, ½ teaspoon pepper, 3 tablespoons butter or savory dripping, 1 tablespoon dried herbs.
Cook the onion and butter together half an hour, but slowly, so that the onion will not brown. Add the boiling water, potatoes, salt and pepper and cook one hour longer, then all the dried herbs and serve with toast.