Corn Soup
- 1 can corn or
6 ears of corn
2 cups cold water
2 tablespoons chopped onion
2 cups scalded milk
1½ teaspoons salt
celery salt and cayenne
3 tablespoons butter
3 tablespoons flour
1 cup beaten cream
1 cup popped corn
Cook corn in cold water twenty minutes. Press through a sieve; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn.
Onion Soup
- 6 medium-sized onions
3 cups cold water
2 cups scalded milk
salt and cayenne
3 tablespoons butter
4 tablespoons flour
1 egg yolk
2 tablespoons Parmesan cheese
1 tablespoon pimento
Chop onions, cook in two tablespoons butter five minutes; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese and pimento.
Pea Soup
- 1 can peas
2 cups cold water
1½ teaspoons salt
a bit of bay leaf
3 tablespoons butter
3 tablespoons flour
3 cups scalded milk
1 tablespoon chopped onion
cayenne and celery salt
Cook peas, bay leaf, onion, and cold water twenty minutes. Press through a sieve. Make a white sauce of butter, flour, and milk. Combine mixtures, add seasonings, and serve.