The Boston cooking-school cook book

by Fannie Merritt Farmer

Corn Soup

1 can corn

1 pint boiling water

1 pint milk

1 slice onion

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

Few grains pepper

Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper.