Cream of Corn Soup
2 cups of milk
2 slices of onion
1 tablespoon of butter
1 1/ 2 tablespoon of flour
2 cups of corn pulp
salt
pepper.
Scald 2 cups of milk with 2 slices of onion. Melt 1 tablespoon of butter and 1 1/ 2 tablespoon of flour and stir until smooth. Then add gradually the scalded milk, stirring constantly to keep the soup free from lumps. Lastly add 2 cups of corn pulp. Season to taste with salt and pepper. Just before serving through a sieve and whip with an egg beater.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
AMERICAN COOPERATIVE JOURNAL, NOVEMBER 1921