Hulled Corn Soup

The flavor of hulled corn is especially agreeable to those accustomed to this dish in childhood. If one wishes to serve it in a modern way, a soup or puree will be found to be delicious. Mash the corn until fine and sift it through a puree strainer; or chop it fine before sifting. Stir in hot milk enough to make it the consistency of any cream vegetable soup. Put it on to boil and add salt and pepper to taste, and a generous tablespoon of butter for each quart of the mixture. Serve it with croutons. It will have a slightly granular texture, and if this is not liked, the usual flour thickening may be added.

Fruit Soups.

Soups made from fruit juices only slightly sweetened, thickened with arrowroot, and served cold in bouillon cups, are quite acceptable in hot days.

The following formula for a cherry soup will serve as a guide for making others, the amount of sugar and thickening needed varying with the acidity and texture of the fruit used.

Cherry Soup.

Allow a pint of water to a pint of fruit. Pick over and wash one pint of cherries, the nicer the better, although the small sour cherries are sometimes used. Put them into a stew-pan with one pint of cold water and let them cook five minutes. Then rub through a hair or granite strainer, and heat again. Add one-half cup of sugar, not enough to make it sweet, but just to take off the sharp twang. Rub one tablespoon of arrowroot to a paste with one tablespoon of cold water, stir it in when the liquid boils, and cook two or three minutes, or until clear. Some fruits will be improved by the addition of a tablespoon of lemon juice.

Set away to cool and serve with cracked ice in cups or in glasses.

Serve With Zwieback Or Toasted Wafers

Swedish Soup.

Cut up two quarts of apples and boil with two quarts of water until tender. Strain and put the juice on to boil again with a bit of stick cinnamon, lemon peel, and sugar to taste. Mix one tablespoon of cornstarch with one cup of water, and pour into the apple juice while it is boiling. Put in preserved cherries, which have been steeped in sugar and water, and add the apple pulp. Serve cold as soup, and put in cubes of lemon jelly when ready to serve.