Corn and Onion Soup

Ingredients

• a large can of corn
• about three pints of water
• two slices of onion
• two and one-half cupfuls of boiling milk
• one tablespoonful of butter
• one tablespoonful of flour
• salt
• pepper
• celery salt
• one teaspoonful of sugar

Method

1. 1

   Boil corn with water and onion until soft.

2. 2

   Mash corn through a colander and add to boiling milk mixed with butter and flour.

3. 3

   Season and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.

one tablespoonful of flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an addition. Minerva. 128 ' SOUPS WITHOUT MEATS. ONION AND POTATO SOUP. Take six potatoes, one onion, butter, three pints of water, one large tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt. Fry the potatoes and onion in the butter. When slightly colored put them into the boiling water and add the parsley. Let it boil till the potatoes are quite soft, then press all through a colander. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the well-beaten yolks ready and add a little of the soup to them, stirring all the time. When mixed add them slowly to the soup, with plenty of pepper and salt. Do not let the soup boil after adding the eggs. Mrs. Martha Mann. SPLIT PEA SOUP. . Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour to thicken the soup. Season to taste. Serve with the soup pieces of bread fried crisp in butter. Mrs. Lucy Ford. GREEN CORN SOUP. Boil one pint of unripe green corn in water, until sufficiently tender, then pass through a sieve and mix it with a quart of nut-meal stock. Let all boil up together and serve in a tureen with toasted bread. A few young spinach leaves may be boiled with the corn to make it a brighter green. Mrs. A. Wolcott. VEGETABLE SOUP. Peel and slice six large onions, six potatoes, two carrots and two turnips; fry them in one-half pound of butter and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible and put it in with celery, white pepper and salt; stew gently four hours and strain it through a coarse cloth. Have ready thinly-sliced carrot, celery and a little turnip; add them to your liking and stew them tender in the soup. A spoonful of tomato catsup may be added. S. A. Stevenson. CREAM OF BEAN SOUP. One pint'of soup stock, add two cupfuls of flaked beans and let boil three minutes. Melt two tablespoonfuls of Ko-nut in frying-pan, add two tablespoonfuls of flour, one-half teaspoonful of salt, one-quarter of a teaspoonful of paprica, ten drops of onion juice and one pint of milk slowly. When well mixed add the soup stock and serve. M. Robinson. SOUPS WITHOUT MEATS. 429 BLENDED VEGETABLE SOUP. Take two quarts of boiling water, add two tablespoonfuls of Ko-nut, one and one-half teaspoonfuls of salt, one-quarter of a teaspoonful of celery salt, two teaspoonfuls of Worcestershire sauce, one-quarter of a tea- spoonful of paprica. Then add slowly one cupful each of flaked beans, peas and rice. Boil ten minutes and serve with shredded wheat croutons. Myrtle Robinson. CUCUMBER AND GUMBO SOUP. Take six cucumbers, six ounces of bread-crumbs, four ounces of gumbo, one ounce of parsley and six ounces of sweet cream. Pare and slice the cucumbers, chop the gumbo and parsley into small pieces and stew them gently three-quarters of an hour, stirring occasionally; then pour in two quarts of boiling water; add the bread-crumbs and cream and let the whole stew two hours. If the soup is then too thin, dredge in a little flour and boil ten minutes longer. A. M. K. ASPARAGUS CREAH SOUP. Cut off the ends 3f the asparagus for about two inches and boil the rest till tender. Rub the vegetable through a very coarse sieve and salt the pulp. Boil a pint of milk, mix one-half teaspoonful of butter with one-half teaspoonful of flour and stir into the milk. Add the asparagus and boil about ten minutes, keeping it agitated. Meanwhile boil the ends for about fifteen minutes, drain them, and place them in a soup tureen. Add two tablespoonfuls of cream to the soup and pour it into the tureen without boiling again. Serve at once. Mrs. L. J. Farmer. CORN AND ONION SOUP. Take a large can of corn and about three pints of water and two slices of onion and let it boil until the corn can easily be passed through a colan- der. Have ready two and one-half cupfuls of boiling milk into which has been stirred one tablespoonful each of butter and flour creamed together, salt and pepper, celery salt if you like, and one teaspoonful of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes and then serve. R. E. GRAHAM SOUP. Take three onions, three carrots, four turnips, one small cabbage, one head of celery, one pint of stewed tomatoes (canned will do), a small bunch of sweet herbs, one tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.