Cream Of Corn Soup No. 1

1 can of corn 1 quart milk

2 teaspoons salt

3 tablespoons flour

3 tablespoons butter

Turn the corn into a saucepan, adding a little water, and cook gently over the fire for a few minutes. Prepare a white sauce of the milk, flour, butter and salt. Turn the corn into the white sauce, and cook together for a few minutes.

Cream Of Corn Soup No. 2

1 cup corn

2 cups cold water 1 slice onion

2 cups milk

1 tablespoon flour

1 tablespoon butter

Salt, pepper

Chop the corn, add water, and let it simmer twenty-five minutes; then rub through a sieve.

Scald the milk with the onion; then remove the onion. Melt the butter, add the flour, and gradually pour on the milk.

Mix the sauce with the corn; cook thoroughly, season to taste with salt and pepper. Serve hot.