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1800s Cooking Tips and Recipes

Cream of Corn Soup - Score down the grains and press out the pulp from six good-sized ears of corn; add to this in a double boiler one quart of milk, a teasponnful of grated onion, not more than one-eighth of a teaspoonful of ground mace, about a teaspoonful of salt and a dash of pepper, and, if you like, a teaspoonful of sugar. Rub together one tablespoonful of butter and two of flour; add to the soup and stir until thick. Serve in a hot tureeen after pressing through a puree sieve.

The Ladies' Home Journal, June 1898


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