OCR Text |
Show WHEN CORN IS RIPE BpBome housewives do not realize the JI possibilities in corn for the making of I 71 delicious soup Yet not only one but' MlDany good soups can be made from thei I distinr iim - nn nr. i;t vegetable. A Crren rorn soup is the easiest to, make To make ji. boil young iorn' i until it is tender and then grate off 1th" kernel- from the cobs. Force them through a vegetable ; pressr-r, season ihem v. it h salt pepper I and melted butter and mix with hot! I ni ill;, thickened with Hour and water 1 For a quart of milk a cupful and .1 J I half of 1 orn pulp would bo wanted, and Hk tablespoonfuls of flour. Servo I vc-n hot Puree of green rorn Is more dlffi-( dlffi-( cult to make but it is delightful in its unexpected (lavor. Wash and drain j quart of sweet corn, and pu: Into . a saucepan with two quarts Of boiling! water, two or three small onions and l a lit t lo thyme (,f parsley Add two j tr three cloves a carrot cut in small pieces and salt and pepper. Boil un-1 un-1 til the coin is t.-nd.T Then pour thej ; liquid through a sieve ami remove the A -onions, carrots and other flavoring in-Ingredients. in-Ingredients. Rub the corn through the j fve after cutting it from the ears, a Return the puree to the fire with a ) I little rich broth and two ounces of I hutter. Stir over Ihe fire a few nun V tltes and serve. Another corn soup is made in ua j 1,'ay: stew a knuckle of veal and ! train the broth. Add to It the com, Jgrated from twelve uncooked ears and Ba teapooouful (,r fori n a Conk ii r,.r 'half an hour and season it Ith salt and pepper, a little chopped parsley I -and ?. hard boiled egg chopped fine. 1 1 I Add a cupful of milk and the yolks, ;of two eggs beaten together, and serel ; the moment it reaches the boiling 1 point , j Green corn and tomatoes together I make a tempting soup. Cut up two pounds of beef in small pieces and put it in a saucepan with three quarts I of water. Boil gently for two hours and skim it. Add several large and ripe tomatoes and boil for another hour Then pa.-s jt through a Bleve and return it to the fire. Roil the kernrls from 0 few ears of corn in i salted water, and strain tbcm, add them to the soup, and add also butter, I pepper and salt. Serve with croutons. 00 |