Mrs. Lincoln's Boston cook book

1 pint milk, or cream. 1 tablespoonful butter. 1 teaspoonful salt. With a very sharp knife scrape the thinnest possible shaving from each row of kernels, and then, with the back The Boston Cook Book. 151 of the knife, scrape out the pulp, leaving the hull on the cob. Break the cobs if long, and put them on to boil in enough cold water to cover them. Boil thirty minutes and strain. There should be about one pint of water after straining. Put the corn water on to boil again, and when boiling add the corn pulp. Cook fifteen minutes. Add the salt, pepper, sugar, and the boiling milk. Thicken it with one teaspoonful of flour and one tablespoonful of butter cooked together. Boil five minutes and serve at once. Corn is better for soup when it is a little old for the table, and the pulp is thick rather than milky. Vegetable Soup (Winter). 1 cup each of onion and carrot. 1 cup each of turnip and parsnip. 1 pint each of celery and potato. 3^ cup butter or drippings. 1 teaspoonful salt. 1 tablespoonful flour. 1 teaspoonful sugar. 1 saltspoonf ul white pepper. 1^ saltspoonful cayenne pepper. 1 tablespoonful chopped parsley. 1 slice of bread crust toasted very brown. Cut the onion, carrot, turnip, parsnip, and celery into half-inch dice, reserving the onions to fry, and the potatoes to boil by themselves. Put the butter in a stewpan or soup kettle, and when hot add the onions. After frying them carefull}' until colored but not burned, add the flour, and when well mixed pour on gradually a pint of hot water. Add the salt, pepper, sugar, bread, vegetables (except the potatoes), and enough boiling water to cover all. Let them simmer two hours. Boil the potatoes ten minutes, drain, and add them to the soup. When the vegetables are soft, rub all through a strainer. Add more salt and pepper if desired, and keep over hot water until ready to serve. A summer vegetable soup may be made in a similar manner, using young onions, turnips, carrots, and cauliflower. Cut fine and parboil ; then cover with fresh boiling water, simmer until soft, mash, strain, season, make quite thin with hot cream or milk, and pour this over a small quantity of tender green peas and asparagus tips, previously boiled. Fish Soup. 1 pound any boiled fish, — salmon,1 tablespoonful butter. cod, or halibut. 2 tablespoonfuls flour. 1 quart milk. 1 teaspoonful salt. 1 slice onion. 1 saltspoonful pepper. Cook the fish in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook the onion with one quart of milk ten minutes, remove the onion, and thicken the milk with the flour and butter cooked together. Add the seasoning and fish. Let it boil up once and serve. Puree of Canned Salmon. Kemove the oil, bones, and skin from half a can of salmon. Chop the salmon very fine. Boil one quart of milk^ and season and thicken it as for fish soup. Add the salmon, and when heated it is ready to serve. Lobster Soup, or Bisque of Lobster. 2 pounds lobster. 1 quart milk. 1 tablespoonful butter. 2 tablesp. flour or cornstarch. 1 teaspoonful salt. 1 saltspoonful white pepper. 3^ saltspoonful cayenne pepper. 1 pint water.