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Classic
Cook Books
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page 33
of water in early morning, and make stock in afternoon. Boil 1 hour, strain and
put away till next day for aspic or bouillon.
For bouillon, beat an egg and let it come to a boil in the bouillon, and strain
before serving.
CORN SOUP (No. 1)
1 can of corn,
1 quart of boiling milk,
Butter, salt, and pepper to taste.
Press the corn through the colander and add to the quart of boiling milk, and
season to taste. Serve hot with toast in squares.
MRS. DAVENPORT'S CORN
SOUP (No. 2)
12 ears of corn,
1 1/2 pints of water,
2 pints new milk,
2 eggs,
2 tablespoons of butter,
1 tablespoon of flour.
Split and cut off the corn, which you must boil in the water until done and the
water is nearly exhausted; then add the milk and let it come to a
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Classic
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