Bisque of Corn

1 pt. corn 1 - 1 1/2 tablespn. butter

2 1/2 pts. water 1/2 - 3/4 cup cream, whipped

1 tablespn. flour

Heat butter, add flour, then hot water; stir into corn with salt; heat, turn over whipped cream in soup tureen and send to table at once.

Butter may be omitted, and the water thickened with flour;

Bisque of Cucumber

2 tablespns. raw nut butter 1 pt. rich milk

1 pt. water, salted 1 level tablespn. flour

2 small onions, sliced 1/4 - 1/2 cup cream 4 large cucumbers, grated salt

1/2 - 1 teaspn. celery salt

Cook onion in nut milk (made by blending raw nut butter and water) until tender, add the cucumbers and cook 5 m., add celery salt and milk, thicken with flour; rub through colander, add salt, milk or water to thin if necessary, and cream, whipped or plain. Serve immediately.