Corn Soup

Ingredients

• One small beef bone
• two quarts of water
• four tomatoes
• eight ears of corn
• add milk
• season with salt
• and pepper

Method

1. 1

   Let the meat boil a short time in the water; cut the corn from the cob and put in the cobs with the cut corn and tomatoes; let it boil about half an hour; remove the cobs; just before serving, add milk, which should boil for a few moments only.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.

and pepper to taste ; a little corn and Lima beans are an improvement, if you have them. Let all simmer gently together for several 64 THE HOME COOK BOOK. hours. To be served with a tablespoonful of boiled rice and green garden pepper cut fine to each soup platCc MOOK TURTLE SOUP. Mrs. C. H. Wheeler. One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak thie beans over night, put them on with the soup-bone in nearly six quarts of water and cook five or six hours. When half done, add the cloves, salt and pepper ; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers. TOMATO SOUP. Mrs. Whitehead. Boil chicken or beef four hours ; then strain ; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup. TOMATO SOUP. Mrs. Wheelock. One pint tomatoes, two quarts water, one tablespoonful corn starch, beef bone, or cold steak. TOMATO SOUP WITHOUT MEAT. C. O. Van Cline, East Minneapolis. One quart of tomatoes, one quart of water, one quart VALUABLE RECIPES. 65 of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add one-half teaspoonful of saleratus, v^hich w^ill cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crack- ers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days. TOMATO SOUP. Mrs. B. J. Seward. To one pint tomatoes canned, or four large raw ones, cut up fine, add one quart boiling water and let them boil. Then add one-half teaspoon of soda, when it will foam ; immediately add one pint of sw^eet milk, v^ith salt, pepper and plenty of butter. When this boils add eight small crackers rolled fine, and serve. Equal to oyster soup. TOMATO SOUP. Mrs. J. Hudson. One quart of tomatoes, one soup-bone, one onion, one cucumber sliced, two ears of grated corn, salt, pepper and a trifle of cayenne pepper. Boil four hours, then add one tablespoon of corn starch dissolved in cold water ; strain before serving. TOMATO SOUP. Mrs. G. W. Brayton. For one gallon of soup, take two and a half quarts good 5 66 THE HOME COOK BOOK. beef stock, one medium sized carrot, one turnip^ one beet and two onions peeled and cut in pieces ; boil the vege- tables in the beef stock three-quarters of an hour ; strain through a sieve ; add a two quart can of tomatoes and boil fifteen minutes ; strain again and add salt and pepper. While this is cooking, take a sauce-pan that will hold about six quarts and put in a quarter of a pound of butter and heat it to a light brown ; add while hot three tablespoons of flour ; take from the fire and mix thor- oughly ; add one dessert spoon of sugar and stir until it boils; boil fifteen minutes and strain. TOMATO SOUP. Mrs. L. H. Smith. Make one gallon beef stock. Take half peck ripe to- matoes, cut in halves, two carrots, two onions, one turnip cut fine ; boil all together for one hour and a half, then strain all through a fine sieve; take a sauce-pan large enough to hold it and put it on the fire with half pound of butter ; heat it until of a light brown color, and add two spoons of flour, mixing well together; add to this two spoons of white sugar, salt and pepper to suit taste; stir well until it boils; let it boil and skim it for five minutes, and serve very hot. This recipe serves a large family; usually prepare two quarts of beef stock for a small family, using half the quantity of ingredients. ASPAKAGUS SOUP. Mrs. D. Three or four pounds of veal cut fine, a little salt pork, VALUABLE RECIPES. 67 two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving ; add one pint of milk ; thicken with a little flour and season. The soup should boil about three hours before adding the last half of the asparagus. GREEN PEA SOUP. Anonymous. Four pounds of lean beef cut in small pieces, one-half peck of green peas, one gallon of water ; boil the empty pods of the peas in the water one hour ; strain them out ; add the beef and boil slowly one and a half hours. Half an hour before serving strain out the meat and add the peas; twenty minutes later add one-half cup of rice flour; salt and pepper to taste; and if you choose, one teaspoon of sugar. After adding the rice, stir frequently to prevent burning. COEJT SOUP. Mrs. W. P. Nixon. One small beef bone, two quarts of water, four toma- toes, eight ears of corn ; let the meat boil a short time in the water; cut the corn from the cob and put in the cobs with the cut corn and tomatoes ; let it boil about half an hour; remove the cobs; just before serving add milk, which allow to boil for a few moments only ; season with salt

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