Cream of Corn Soup

Ingredients

• 1 can corn
• 2 cups boiling water
• 2 cups milk
• 1 sliced onion
• 2 tablespoons butter substitute
• 1 tablespoon flour substitute
• 1 teaspoon salt
• paprika

Method

1. 1

   Add water to corn and simmer 20 minutes; rub through sieve.

2. 2

   Scald milk with onion, remove onion and make a white sauce of the milk and remaining ingredients.

3. 3

   Add sauce to corn puree.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 12. The excerpt below is the record exactly as published.

1 cup boiling water 2 tablespoons lemon juice %. teaspoon salt 2 tablespoons cold water Mix the fish and capers. Arrange in a mold. Soak the gelatin in 2 tablespoons of cold water. Add the boiling water and stir until the gelatin dissolves, then add the lemon juice and salt. Pour this jelly care- fully over the fish and set in a cool place to harden. Cut into portions and serve on lettuce with salad dres- sing. If desired, celery or hard boiled eggs cut in slices may be added to the fish. BAKED TUNA FISH. 1 pound can tuna fish or salmon 2 tablespoons oil 1 tablespoon corn starch 1 cup grated cheese ^ teaspoon salt 1 cup skimmed milk Ys teaspoon paprika WARCOOKBOOK 43 Flake the fish, make a sauce with the oil, corn- starch and milk, add cheese, salt and paprika. Ar- range alternate layers of fish and sauce in baking dish and bake 20 minutes. WHY WE USE POULTRY. In these days of conservation we must not overlook poultry of various kinds which may be used instead of meats. Poultry contains practically the same amount of nourishment, pound for pound, as beef, pork or mut- ton. It cannot be shipped as well, so will not be sent to our allies and soldiers. . Eat poultry. Make soup from the bones and tiny scraps. Make the meat go farther by combining it with rice, hominy, or vegetables, in scalloped dishes and stews. Fry out the fat from poultry and use it instead of lard and butter for shortening. French cooks consider poultry fat as a real delicacy in cookery. BUYING. In selecting poultry, see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the skin is whole and of a clear yellow color, and that the odor is good. Chickens and fowls have certain characteristics which make them readily distinguish- able. Chickens have soft feet, a flexible breast bone, many pin feathers, and little fat, while fowls have hard scaly feet, a rigid breast bone, and long hairs over the body. 44 WARCOOKBOOK POTATO STUFFING. 2 cups hot mashed potatoes 1>4 cups bread crumbs 1 teaspoon sage 1 chopped onion 3 tablespoonfuls fat from fowl 1 egg (if desired) 1^ teaspoonfuls salt Clean and stuff fowl, place in roasting pan in mod- erate oven. Bake until tender and a knife inserted at the joint will show that it may be easily separated. For a tougher fowl, place in fireless cooker four hours to overnight, then stuff and brown in oven. WARCOOKBOOK 45 Cream Soups CREAM OF CORN SOUP. 1 can corn 2 Clips boiling water 2 cups milk 1 sliced onion 2 tablespoons butter substitute 1 tablespoon flour substitute 1 teaspoon salt paprika

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