The New century cook book

Cut the corn off ten or twelve good sized ears nice sugar corn; do not cut too close. Put the cobs on to boil with enough water to cover well, put on lid and boil an hour; set pot back on stove and lift out the cobs in a flat pan to cool a little, then scrape them well, returning the scrapings to the water in which New Century Cook Book. cobs were boiled— of which there should be almost, if not quite, a quart; add as much sweet milk, one-half cup butter, pepper and salt, and let come to a boil; add a pint of broken crackers; set back on stove again to steep two or three minutes, well covered, then pour out and serve. If made carefully will be as good as oyster soup, and tastes very much like it. Mrs. Geo. M. Dugan. Cream of Corn Soup. Have one quart of veal or beef stock. Add to this one can of corn, strain and press the corn through a sieve and add it to the stock. Season well with salt and pepper, and replace on the fire. Add one cup of rich cream. Beat all with a beater and make it light, if not thick enough thicken with a spoonful of flour. Mrs. Highley. Corn Soup. One can corn, one quart boiling water, one quart milk, three tablespoons butter rolled in one tablespoon of flour, two eggs, pepper and salt. Drain the corn and chop fine, put in double boiler, pour on it the boiling water and cook steadily one hour. Rub through a colander, to remove husks, return to the fire and season, boil gently three minutes then stir in the butter and flour mixed. Have ready the boiling milk, mix with the beaten egg and pour into soup. Simmer one minute, stirring all the time, take off the fire and add one tablespoon of tomato catsup, serve immediately. Mrs. R. M. Hitchcock. Mock Bisque Soup. A quart can of tomatoes, three pints milk, a large tablespoon flour, butter the size of an egg, pepper and salt to taste, small teaspoon soda. Put the tomato over to stew and the milk in double boiler to boil, reserving half a cupful to mix with the flour. Stir the milk and flour into the boiling milk and cook ten minutes. To the tomato add the soda, stir well and rub through a strainer, add the butter, salt and pepper to the milk, then add the strained tomato. Mock Bisque Soup. Stew one-half can of tomatoes until soft enough to strain. Put two quarts of milk in double boiler. Measure one-third cup of butter and rub it together with one third cup of flour and add New Century Cook Book. to boiling milk. Let it cook ten minutes in double boiler, then add one teaspoonful of salt, one-half saltspoonful of pepper and put in the tomato juice just before serving. Mrs. D. D. Thompson. Salmon Soup, One-half can salmon, one quart milk, one tablespoon flour, salt and pepper to taste. Melt butter, add salt, pepper, flour and salmon chopped very fine; then add milk. Let all come to a boil. Serve hot with toasted soda crackers. This will make soup for six people. Mrs. N. H. Towne. Lobster Chowder.