Cream of Corn

Ingredients

• a quart and a half of water
• each quart of corn
• two ounces of butter
• one tablespoon of flour
• a cup of cream

Method

1. 1

   Boil corn in water until tender.

2. 2

   Add butter mixed with flour, continue boiling.

3. 3

   Season to taste, stir in cream, and serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 54. The excerpt below is the record exactly as published.

two ounces of butter. When thoroughly mixed, serve with smaU pieces of fried bread. Beet Soup, or Barsscs Make a strong bouillon by stewing marrow bones and soup meats. Cook beets until they are delicate and tender, then slice them to make circles, and cut the cirdes in little fingerà. This soup is often prescribed in Europe as extremely nour- ishing and strengthening. Oauliflower Ek>up Haye one quart of dear white broth, free from grease, and one tablespoonful of fìnely chopped onion. Let them come to a boil. Rub one cupful of boiled caulifiower through a sieve, and add to the broth. Let one pint of milk come to a boil and stir that in. Season with salt and white pepper. If not thick and creamy, add a little flour blended with water. Then add one tablespoonful of butter, and one cupful of cooked caulifiower, in little branches. Stir in a tablespoonful of finely chopped parsley and serve very hot. 80UP8 96 Ohestnat Soup Boil two pounds of French chestnats until they are tender. Remove the shells and peel them. Set aside twelve whole ones. The rest must be put into a mortar, pounded, and then mbbed through a sieve. Mix this puree with euough con- sommé and cream — half of each ingredient — to make a rich cream soup. Season with salt and a little white pepper. Stir over the fire and scald thoroughly, but do not let it boil. Just before serving, cut the twelve chestnuts up in small pieces — each chestnut in five pieces — and stir in the soup. Serve very hot. Oom Ek>ap Cook in a doublé boiler with three cups of milk f or fif teen minutes the pulp cut and scraped from six ears of fresh com. Cook the cobs in one-half pint of water. Stir one cup of cream sauce into the milk and pulp. Rub the pulp, etc, through the strainer, dUuting it with the cob water. Heat again and season with paprika. If too thick, add more milk. Ououmber Soup Take six good-sized cucumbers, peel them and remove ali the seeds, cut them in small pieces, and fry in melted butter until tender. Then rub them through a puree sieve. Place in a saucepan two quarta of white broth and the cucumber puree. Heat thoroughly and add one-half pint cream mixed with the yolks of four eggs. Stir over the fire until it becomes the desired consistency. Do not let it boil. Bgg Boup Fry three sliced onions in a little butter until they are a light brown. Then pour in three pinta of water and boil withoat a cover until the onions are tender. Remove the onions, which you may put through a sieve, and return to the 96 MR8. SEELY'a COOK BOOK pot or leave out altogether. To the boiling liquid add a tea- spoon of salt, a little pepper and sugar, and a teacup of milk, into which you bave beaten smooth a tablespoon of flour. After the soup has thickened, take off the fire and add slowly, and one at a time, the yolks of four eggs. Pour over dice of bread f ried, or merely plain toast, and send to the table hot. Mushroom Soup Have at band two pounds of good-sized fresh mushrooms. Select twelve of them and set aside. Chop the rest and f ry in melted batter. You can teli when they are done, for then the batter will be oily. Stir in two tablespoonf uls of flour. When thoroughly mixed, add one pint of milk, and one pint of cream, and one cup of consommé. Cook slowly for fifteen minutes. Rub the soup through a colander, then strain through a cheese cloth. Season with salt and white pepper. Heat thoroughly, and serve. Oream of Celery Cut twelve stalks of celery in sraall pieces, and boìl with half an onion and a biade of mace in three pints of water for half an hour. Put through a puree sieve, add a pint of milk, salt and pepper to tasto, and a heaping tablespoon of butter mixed with a tablespoon of flour. Bring the mixture to a boil, add a cup of cream, and serve at once. Oream of Oheese Bring to a boiling-point two cups of milk, two cups of white stock, and one onion. Take out the onion and thicken the liquid with one tablespoon of butter and flour rubbed together till smooth. Add salt and pepper to tasto, stir in a full half cup of grated cheese, add an egg beaten light, and serve at once. A small pinch of soda in the milk before the cheese is added may prevent any separation. SOUP 8 97 Oream of Oom Add a quart and a half of water to each quart of com, cut fresh from the cob, or if that cannot be had, to each quart of canned corn. Boil iintil the kernels are tender and then add two ounces of butter which has been beaten into one tablespoon of floar

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