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CREAM OF CORN SOUP

(Soups) - (The International Jewish Cook Book)







Take a can of corn or six ears of corn. Run a sharp knife down through
the center of each row of kernels, and with the back of a knife press
out the pulp, leaving the husk on the cob. Break the cobs and put them
on to boil in sufficient cold water to cover them. Boil thirty minutes
and strain the liquor. Return the liquor to the fire, and when boiling
add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
sauce and serve.
CREAM OF HERRING SOUP (RUSSIAN STYLE)
Place two cups of milk, two cups of water, one small onion, salt and
pepper to taste in a saucepan, and boil for ten minutes, add two
herrings which have been previously soaked and cut in small pieces; cook
until herring is tender.

Other Recipes


Cream Of Corn Soup

Put one pint of milk in a double boiler, add one pint of grated corn,

two teaspoonfuls of salt; rub together one tablespoonful of flour and

one of butter. Add them to the soup when boiling. Just before serving

add one-half pint of whipped cream.









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