CREAM OF CORN SOUP.— Scrape the corn from 8 tender young ears. Boil the cobs in as little water as possible for 30 minutes. Strain oflf the liquid, add the scraped corn and boil 20 minutes. Heat 1 qt. of sweet milk to the scalding ooint. Rub to- gether, 1 tablespoon of butter and 1 tablespoon of flour, stir into the hot (milk, add % teaspoon of salt, 54 teaspoon white pepper. P✪ Cream of Corn Soupour over the corn, stir for a minute or two. then pour into a hot tureen. Serve with croutons — cut bread. — Mrs. E. D. Bennett, Bartlett, 111. VARIATION I.— To 1 qt. of hot sweet milk, add 2 sprigs parsley, 1 tablespoon chopped onion, 1 can corn, rubbed through a colander; cook 10 minutes. Thicken with 1 tablespoon flour, stirred smooth with cold milk, add to the thickening, 1 table- spoon butter, dash of pepper, and 1 teaspoon salt✪ Variation I. Cook 3 min- utes, and serve. — Mrs. William Myers, Franklin, 111. CORN CHOWDER — V^ pts. of sliced new potatoes, 2 slices of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, l4 sliced onion, salt, pepper, and butter to taste✪ Corn Chowder. Fry out the pork, then cook the potatoes in it. Put the potatoes into a kettle and add the water. Have ready the raw corn from the cob, and -hen add the milk and onion. Cook 10 minutes. — Mrs. D. O. Dooley, Bensen, 111. CORN BISQUE. — 'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted, 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated millc. Season with salt and pour COOK COUNTY COOK BOOK 177 the soup gradually upon 2 beaten eggs. Send immediately to the table.—Mrs. A. C. Christy, Glen View, 111. CORN AND ONION SOUP.— Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. Cream 1 tablespoon each of butter and cream together, add it to 2^ cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar✪ Corn Bisque. Mash the corn through the colander and add it to the milk. Let all cook a few minutes, and serve. — Mrs. E. D. Kelley, Winnetka, 111. CHICAGO CORN SOUP.— Put 1 can of sweet corn into a graniteware pan and mash thoroughly. Then rub through a col- ander. Add sufficient nut-soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. — ^^Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH MARROW BALLS.— Have ^ cup of soft bread crumbs, 5^ teaspoon of clear onion juice, 1 saltspoon of salt, yi cup of chopped miarrow, 1 eg^, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion Juice, and a dash of pepper; mix well, and add gradually the yolk of an tgg. Make this into small balls, roll them quickly in the white of the tg^, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a imoment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ✪ Chicago Corn Soup

AI-modernized reading of the original text

CREAM OF CORN SOUP.— Scrape the corn from 8 tender young ears. Boil the cobs in as little water as possible for 30 minutes. Strain oflf the liquid, add the scraped corn and boil 20 minutes. Heat 1 qt. of sweet milk to the scalding point. Rub together, 1 tablespoon of butter and 1 tablespoon of flour, stir into the hot (milk, add % teaspoon of salt, 54 teaspoon white pepper. Pour over the corn, stir for a minute or two. then pour into a hot tureen. Serve with croutons — cut bread. — Mrs. E. D. Bennett, Bartlett, 111. VARIATION I.— To 1 qt. of hot sweet milk, add 2 sprigs parsley, 1 tablespoon chopped onion, 1 can corn, rubbed through a colander; cook 10 minutes. Thicken with 1 tablespoon flour, stirred smooth with cold milk, add to the thickening, 1 tablespoon butter, dash of pepper, and 1 teaspoon salt. Cook 3 minutes, and serve. — Mrs. William Myers, Franklin, 111. CORN CHOWDER — V^ pts. of sliced new potatoes, 2 slices of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, l4 sliced onion, salt, pepper, and butter to taste. Fry out the pork, then cook the potatoes in it. Put the potatoes into a kettle and add the water. Have ready the raw corn from the cob, and -hen add the milk and onion. Cook 10 minutes. — Mrs. D. O. Dooley, Bensen, 111. CORN BISQUE. — 'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted, 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated millc. Season with salt and pour the soup gradually upon 2 beaten eggs. Send immediately to the table. — Mrs. A. C. Christy, Glen View, 111.. CORN AND ONION SOUP.— Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. Cream 1 tablespoon each of butter and cream together, add it to 2^ cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes, and serve. — Mrs. E. D. Kelley, Winnetka, 111. CHICAGO CORN SOUP.— Put 1 can of sweet corn into a graniteware pan and mash thoroughly. Then rub through a colander. Add sufficient soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH MARROW BALLS.— Have ^ cup of soft bread crumbs, 5^ teaspoon of clear onion juice, 1 saltspoon of salt, 1/2 cup of chopped marrow, 1 egg, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion Juice, and a dash of pepper; mix well, and add gradually the yolk of an egg. Make this into small balls, roll them quickly in the white of the egg, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a moment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Cream of Corn SoupVariation ICorn ChowderVariation I for Crecy SoupCorn BisqueCorn and Onion SoupChicago Corn SoupConsomme with Marrow Balls

The Cook County cook book