Cream of Corn Soup

Ingredients

• 8 tender young ears
• 1 qt. of sweet milk
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1/2 teaspoon of salt
• 1/2 teaspoon white pepper

Method

1. 1

   Scrape corn from ears and boil cobs in minimal water for 30 minutes.

2. 2

   Strain, add corn, and boil for 20 minutes.

3. 3

   Heat milk, rub together butter and flour, stir into hot milk, add salt and pepper, then pour over corn and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

d 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put J^ lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrow- bones, and the leeks. Strain "the soup into a tureen over the well- beaten yolks of 2 eggs, and serve with squares of toasted bread. Serve egg sauce with the chicken. This dish takes the place of Both meat and soup. — Mrs. Robert Randall, 908 S. 8th Ave., May- wood, 111. COCOANUT SOUP.— -Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reducejl to 1 qt. Grate the cocoanut and let it simmer with the veal the last 54 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. — Mrs. Clark Mason, Bensen, 111. CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a himp of butter; boil 15 minutes, then add scant J/^* teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk. Serve at once. — ^Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CONSOMME. — Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it COOK COUNTY COOK BOOK 175 often is called amiber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal. Proceed, as directed for stock, letting the soup simmer for 5 hrs. — Mrs. May C. May, Mayfair, 111. VARIATION I. — 4 lbs. beef bones, 1 lb. coarse lean beef and 1 lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 stalks celery, 8 qts. cold water. Put all together and simmer gently at least 6 hrs., salt and put aside to cool. Remove fat and strain, pressing the mixture .hard that all the nourishment may be extracted. Re-heat, and as it warms, stir in white of an egg. As soon as it boils up, throw in a little cold water, and let it stand 3 minutes. Then pour through a flannel bag and let drip; do not squeeze. Return to fire, season with caramel to suit, taste and color, add cayenne pepper and more salt, if needed. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CONSOMME A LA DUCHESS.— Work together J^ cup of bread crumbs, 1 egg, J^ cup of soft cheese, 1 saltspoon of salt, a dash of cayenne; form into tiny balls the size of small marbles. Roll them in egg and drop quickly into boiling stock or water. They cannot, however, be dropped into the stock in which they are to be served, or it will become clouded. Take them out with the skimmer, put into the soup tureen, pour over the hot stock, and send at once to the table. — Mrs. Joseph King, Kenilworth, 111. CONSOMME, OR PLAIN MEAT STOCK FOR SOUP.— Consomme, or stock, forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef, and some broken bones, to which may be added the remnants and ends of meats. Put 4 lbs. of beef and broken bones and 1 gal. of cold water on the back of the stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., until the water is boiled away one-half. Add 2 teaspoons salt, strain and set to cool, in an earthen dish, well covered. When cold, take the fat off the top, and it is ready for use. To make soup for a family of six. — ^Take % of the stock, to which add 1 qt. of boiling water, and any vegetables desired. Boil 3 hrs. Season and serve. — Mrs. E. D. Kelley, Winnetka, 111. 176 SOUP CONSOMME WITH ALMOND BALLS.— Blanch and chop or grind fine 24 almonds. Mix with 'them stale bread crumbs. Add % teaspoon of salt and then sufficient white of egg to bind the whole together; make into tiny balls, roll them in the remaining white of egg and drop them quickly into hot oil, do not ust*. but- ter. If you have no oil, use lard or suet. Shake until they are golden brown; lift with a skimmer, turn for a moment on to soft brown paper, and then put into the soup tureen and pour over at once nicely seasoned hot stock. — ^Mrs. Frank Mullins, Franklin. 111. CREAM OF CORN SOUP.— Scrape the corn from 8 tender young ears. Boil the cobs in as little water as possible for 30 minutes. Strain oflf the liquid, add the scraped corn and boil 20 minutes. Heat 1 qt. of sweet milk to the scalding ooint. Rub to- gether, 1 tablespoon of butter and 1 tablespoon of flour, stir into the hot (milk, add % teaspoon of salt, 54 teaspoon white pepper. P

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