Cream of Corn

Cream of Corn

Ingredients:
1 pint of fresh grated corn, or one can.
1 pint of water.
1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
1 thin slice of onion.

Directions:
Cook the corn with the water; make the white sauce with the milk; strain the corn and water through the sieve,
pressing well, and add the milk and strain again.
Cream of Green Peas
1 pint of peas, or one can.
Milk, water, and seasoning, as before; mix by the general rule.
In winter−time you can make a nice soup by taking dried peas, soaking them overnight, and using them as you
would fresh.
All pea soup should have dropped in it just before serving
what are called croutons; that is, small, even cubes of bread toasted to a nice brown in the oven, or put in a
frying−pan with a tiny bit of butter, and browned.
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Cream of Lima Beans
1 pint of fresh or canned beans, or those which have been soaked.
Use milk, water, thickening, and seasoning as before. Add a slice of onion, as these beans have little taste, and
beat the yolk of an egg and stir in quickly, after you have taken the soup from the fire, just before you strain it
for the second time.
Cream of Potato
This is one of the best and most delicate soups.