Cream of Corn Soup
2 cups of milk
2 slices of onion
1 tablespoon of butter
11/2 tablespoon of flour
2 cups of corn pulp
Scald 2 cups of milk with 2 slices of onion. Melt 1 tablespoon of butter and 11/2 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.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL NOVEMBER 1921