41.—CREAM OF CORN SOUP
| 1 can corn | 1 teaspoon salt |
| ½ onion | ¼ teaspoon paprika |
| 2 cups boiling water | 1 tablespoon butter |
| 2 cups hot milk | 2 tablespoons flour |
Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together.
42.—CHEESE SOUP
| 2 cups milk | 2 tablespoons flour |
| 2 cups boiling water | ½ cup grated cheese |
| 1 onion sliced | 1 egg well beaten |
| ½ bay leaf | 1 teaspoon salt |
| 1 tablespoon butter | Dash of cayenne |
Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.
43.—FRUIT SOUP
| 3 pears | Juice of ½ lemon |
| 3 apples | 1/8 teaspoon cinnamon |
| 4 cups boiling water | 3 tablespoons honey or sugar |
| 1 tablespoon granulated tapioca |
Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks.