Evening Republican, Volume 20, Number 167, Rensselaer, Jasper County, 14 July 1916 — Corn Soup. [ARTICLE]

Corn Soup.

Cut enough corn from the cob to make one pint of the milky part of the kernels without the hulls; add one pint of hot water or plain white stock; let it cook for ten minutes; meanwhile have ready one quart of milk brought to the boiling point and season with a teaspoonful of onion juice; add this to the corn and thicken with a tablespoonful of flour mixed with a tablespoonful of butter; simmer gently for 15 minutes, press through a puree sieve, add a little butter, and serve in a hot tureen with croutons.