One can corn, two tablespoons flour, two tablespoons butter, one slice onion, a little pepper, one pint hot milk, one pint water and two teaspoons salt. Chop corn, add water and simmer twenty minutes. Follow directions for potato soup. - Boston Cooking School.

Cream Of Corn Soup

Chop one can corn fine. Cook slowly for half an hour in one quart white stock (veal or chicken), add a slice of onion and a few stalks celery. Strain and rub corn through a sieve. Return to the fire with one pint cream, and one tablespoon of flour cooked in one of butter; season to taste, and just before serving add the well beaten yolks of two eggs. The soup should not be very thick, but the flour is needed to make it smooth and to prevent the corn pulp from sinking to the bottom. - Mrs. Gardner, Manistee, Mich.

Croutons

Cut rather thick slices of stale bread, spread liberally with butter, lay in the tin in which you are to brown them, and then (after removing the crusts) cut across each way, making the bread into cubes. Brown in the oven until crisp. Serve hot with soup. - Mrs. A. O. Wheeler, Manistee, Mich.

Cream Corn Soup

One can corn, medium sized onion, two cupfuls sweet milk. Boil two hours or more slowly. Mash and strain. Put in sauce pan one tablespoonful flour and one tablespoonful butter. Rub smooth, add cupful beef stock, boil twenty minutes and add mashed and strained corn. Serve hot with teaspoonful whipped cream on each plate. - Miss Charlotte Wickstrom, Hartford, Conn.

Cream Of Corn Soup

Rub one can of corn through a sieve into a saucepan, add two cups boiling water, on teaspoonful salt, one-fourth tea-spoonful celery salt, few drops onion juice, and white pepper to taste. Blend together in a saucepan two and one-half table-spoonfuls corn starch with three level tablespoonfuls of butter, gradually add two cups cold milk and cook thoroughly until smoothly thickened, then add to the corn pulp and cook together for five minutes, stirring constantly from the bottom so that it does not adhere to the saucepan! Just before serving add one cup of beaten cream. Serve at once with crisp wafers.

Corn Soup

One dozen ears corn and scrape. Boil corn and cobs in enough water to cover, for ten minutes. Strain and to one quart of this water add slowly one quart cream. Season and cook fifteen minutes. Thicken with one tablespoon each butter and flour rubbed together. - Mrs. Y. W. Bass, Grand Canyon, Ariz.

Cream Of Onion Soup

Slice two large onions and fry until lightly browned in three tablespoonfuls butter, then add one-fourth cup of corn starch, one tablespoonful flour, one teaspoonful salt, and one-fourth teaspoonful white pepper. Stir until slightly browned, but do not allow to burn. Pour in gradually two cups boiling water and cook until smooth. Keep hot. Scald one quart of milk, pour it gradually on to one cup smoothly mashed potatoes. Combine the mixture. Simmer and stir for a few minutes, add one cup croutons, cover, and let stand a moment before serving.

A Nutritious Cottage Soup

One-half pound neck of mutton, one cupful of rice, one carrot, one turnip, two and one-half quarts of water or stock, two large onions, one tablespoonful of drippings, one teaspoonful of sugar, salt and pepper. Put into a dry, clean cauce-pan a tablespoonful of sweet drippings, or fat of some kind; let it get quite hot. Cut up the mutton into small square pieces; put them and the bones into the saucepan with the fat and fry, turning them with a spoon. Cut up the carrot and turnip into small square pieces the size of peas, and add them to to the meat; then the onions, washed and cut small. Keep turning all over with the spoon; then add the rice, well washed, a teaspoonful of sugar and a teaspoonful of salt. Let the whole be turned about in the pot with the spoon for more than five minutes; then add two quarts and a half of water. Put on the lid, bring it to a boil, and boil slowly for a little more than an hour. Add pepper and salt and it is ready to serve.