Cream Of Corn Recipe
Use one can of corn for one quart of soup. Crush it thoroughly with
pestle or potato-masher to free the pulp from the tough outside coating;
rub through a fine colander, then through a sieve. Add one teacupful of
cream to the strained pulp and enough milk to make a quart altogether.
Put in a dash of cayenne pepper, a piece of butter the size of a
filbert, and salt to taste--it requires a surprising amount of salt to
bring out the flavor. Use a double boiler as it burns easily. Serve very
hot stirring well before taking up.
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