- Sweet corn rubbed fine, 1 quart can.
- Vegetable soup stock, 4 cups.
- Salt, 1 heaping tablespoonful.
Bring to a boil, rub through a colander, reheat, and serve.
ARTICHOKE SOUP
- Artichokes, 6.
- Onions, small, 2.
- Sage, ¼ teaspoonful.
- Lemon juice, 1 tablespoonful.
- Salt.
- Water, 2 quarts.
- Protose, 1⁄8 pound.
- Bay leaf.
- Browned flour, 1 tablespoonful.
Select prime, green, globe artichokes before they have developed; cut off the stems, trim off the hard leaves round the bottom, and cut off the upper quarter of the artichoke leaves. Put the water in soup kettle; add the artichoke, onions, and protose. Let simmer gently for two hours, then add sage, bay leaf, and lemon juice. Thicken with browned flour. Let all boil together a few minutes, then press through a colander, salt, reheat, and serve.
IMPROMPTU SOUP NO. 1
- Onion, 1.
Slice into heated saucepan with
- Savory or green herbs, 1 pinch.
- Butter, 1 tablespoonful.
Let brown two or three minutes, then add