CORN SOUP. No. 2.
Dilute the corn with hot milk or water. Thicken with corn starch, add a little hot cream or piece of butter.
BUTTERMILK SOUP.
Mix some white flour with cold buttermilk, stir over the fire until it boils, add sugar and boil ten minutes. Add hot cream or yolks of eggs or flavoring before serving, as desired.
MILK SOUP WITH MACARONI.
Break some macaroni into boiling water, boil fast for 45 minutes. When done, add an equal part of buttermilk or sweet milk. Thicken with a little rice flour.
MILK SOUP WITH FLOUR DUMPLINGS.
Prepare some flour dumplings with or without eggs. Drop into boiling salted water; when done, add some hot milk or buttermilk. Thicken with a little flour, add salt and serve. Sweet dried fruits can be added.
Left-over skim-milk is best utilized for cheese, pancakes, whey gruel, whey or milk sauce, or boiled and served with stale rye or corn bread. Vegetables prepared with milk do not make a good combination. Soft puddings prepared with skim-milk, sugar and eggs, are not very wholesome unless the necessary amount of fat is added in the form of butter.
Skim-milk and fruit is not a good combination.