A Practical Cook Book (Classic Reprint) - Tapa blanda

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Excerpt from A Practical Cook Book

Corn Soup.

One can or 6 ears of corn, 2 cups cold water, 2 tablespoons chopped onion, 2 cups scalded milk, 1½ teaspoonful salt; celery salt and cayenne to taste;3 tablespoons butter, 3 tablespoons flour, 1 cup whipped cream. Cook the fresh corn in the cold water 30 minutes (canned corn needs less time), press through a sieve; add the scalded milk. Cook onion in butter, add flour and seasoning, add corn and milk, cook 5 minutes; strain, add whipped cream and serve. Garnish with popped corn if desired.

Mrs. A. O. Squires.

Cream of Corn Soup.

One can grated corn, 1 pint boiling water. Cook gently 20 minutes, then rub through a sieve. Melt 2 tablespoons butter; when bubbling add 2 tablespoons flour, 1 teaspoonful salt, dash of white pepper and stir to a smooth paste: then add to it gradually 1 pint of milk and cook until smooth and creamy, stirring all the time. Cook 5 minutes on the back of stove where it will not burn, then add corn. Heat thoroughly and serve.

Mrs. H. C. Martin.

Potato Soup.

Five potatoes, 1 large onion. Boil together about an hour, then strain through a sieve. Add 1 quart of milk and one cup of cream, butter, sale and pepper to taste.

Mrs. J. E. Marsh.

Baked Bean Soup.

Two cups cold baked beans, 2 cups tomatoes, 5 cups water, 1 small onion. Boil 45 minutes; strain, thicken and season with butter, pepper and salt.

Mrs. P. A. Hoyt.

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