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Show U . CORN SOUP i BY BERTHA E. SHAFLEIGH Cooking Authority for NEA Service and Columbia University. 1 can or 1 pint corn, 1 small onion (grated), a very small pleco of bay leaf, 1 teaspoon salt, 1-8 teaspoon pepper, 2 tablespoons butter, 2 tablespoons table-spoons flour, 1 quart milk. If canned corn Is used rub it through a coarse sieve and add It to tie milk with the onion and seasonings. Cook 20 minutes In a double boiler, or over boiling water Cream the butter and flour together and add to milk. Cook 10 minutes, season to taste and serve. Toasted crackers are a good accompaniment, In winter popped corn Is good, either added a9 pach plate Is filled or passed. If green corn, cut from the cob, is used, add to one cup of water and cook 10 minutes. Then proceed as with the canned corn. The corn left after straining the soup may be used for fritters Cut this out and panto it In your cook book. |