The bride's cook book

Mash the corn to a pulp and put in a double boiler. Add the milk, onion and mace. Rub the butter and cornstarch to a paste, adding the pepper and stir into the first mixture. When thoroughly cooked, strain and add the cream and eggs. ASPARAGUS SOUP 1 Bunch Asparagus 3 Cups Milk 3 Tablespoons Cornstarch 3 Tablespoons Butter 1 Teaspoon Yellow Corn Syrup Salt and Pepper to Taste Cook the asparagus in boiling salted water. Remove from liquor, cut tips into tureen and keep hot. Mash through sieve the remaining stalks. Put the milk to scald, and when hot turn into the water in which the asparagus was cooked. Rub butter and cornstarch to a cream, stir in part of the hot liquid and cook, stirring constantly, until the cornstarch is thoroughly cooked. Add the rest of the liquid, the asparagus pulp, seasoning and syrup. When boiling pour over the tips. Serve with strips of toasted bread. CREAM OF CHICKEN SOUP 2 Quarts Chicken Broth 1 Cup Cream 2 Tablespoons Cornstarch Season broth with mace, salt, celery seed and pepper. Dissolve the corn- starch in the cream. Stir slowly into the hot broth and stir till it thickens. SPLIT PEA LENTIL OR BEAN PUREE (Dried Legumes) 1 Pint Dried Legumes 1 Onion Vz Head Celery A Ham Bone if at hand 3 Tablespoons Cornstarch Salt and Pepper V/z Cups Milk Soak the legumes over night in cold water, wash, drain, and simmer in three pints of water, stirring often with a wooden spoon and adding more water as evaporation necessitates. If a ham bone be used, put on to cook at the same time as the legumes. When the vegetables are becoming tender, saute the onion and celery, cut fine, in a little dripping, and add to the soup; when all are tender pass through a sieve, reheat, and stir in the butter and cornstarch creamed together and add the milk to the soup. SOUP A LA REINE 1 Left-over Roast Chicken 2 Quarts Water 1 Teaspoon Cornstarch % Cup Boiled Rice Vz Cup Cream Salt and Pepper to Taste Cut all the meat from the carcass of the chicken and chop very fine. Put the bones in the water, and simmer for two hours. Remove the bones and thicken with the cornstarch made smooth with a little cold water. Add the chicken and rice, and when very soft rub through a coarse strainer. Bring to the boiling point again, add the cream, and season to taste. CREAM SOY BEAN SOUP 1 Cup Green or Yellow Soy Beans 2 Tablespoons Butter 3 Tablespoons Barley Flour 1 Quart Milk 1 Teaspoon Salt •/a Teaspoon Pepper 1 Tablespoon Onion Soak beans at least twelve hours. Cook in water four hours or until tender, then rub them through a sieve. Brown the chopped onion in the butter, add flour, milk and bean pulp. Boil one minute, stirring constantly. Season and serve. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes CLAM CHOWDER 9 Clams 1 Tablespoon Salt Pork, cut into cubes 1/2 Cup Carrots, cubed 1/2 Cup Onions, sliced 1/2 Cup, Celery, chopped Vz Cup Tomatoes 1 Cup Potatoes, Cubed Pepper 1 Quart Water