Cream Of Corn Soup

1 can corn

2 cups boiling water

2 cups scalded milk

1 slice onion

1 teaspoon sugar

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon white pepper

Process

Finely chop the corn from one can; add boiling water, cook slowly twenty minutes. Scald milk with onions, remove onion and add milk to corn. Add sugar and bind with butter or butter substitute and flour cooked together. Add salt and pepper. Serve with freshly popped corn slightly salted.

Corn Soup With Whipped Cream

6 ears or 1 can of corn

2 cups cold water

2 tablespoons finely chopped onion

2 cups scalded milk

1 teaspoon sugar

1 1/2 teaspoons salt

3 tablespoons butter or butter substitute

3 tablespoons flour

1 cup condensed cream, whipped

Process

Cut corn from cob, chop fine, add water and cook twenty minutes. Rub through a puree strainer; add scalded milk. Cook onion in butter five minutes without browning; remove onion, add flour and cook one minute; add seasoning and corn mixture. Mix well, bring to boiling point, cook five minutes; then pour over whipped cream placed in bottom of hot soup tureen. Serve with crisp crackers.

Green Corn Soup

6 ears sweet green corn

2 cups milk scalded with 1 slice onion

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons flour

2 tablespoons butter

Paprika

Process

Grate the corn; there should be two cups pulp. Cover cobs with cold water and bring to boiling point and simmer thirty minutes. Strain the liquor; there should be two cups. To this liquor add the corn pulp and cook fifteen minutes, counting from time boiling point is reached. Add seasonings, remove onion from scalded milk or cream and add to corn mixture. Melt butter in a saucepan, add flour, stir to a smooth paste; add gradually some of the hot mixture until of the consistency to pour. Combine mixtures and cook five minutes. Sprinkle each portion with paprika and pass daintily browned cheese crackers.

Corn Soup With Tomatoes

2 cups grated cooked green corn or 1 can corn

1 1/2 cups tomatoes

1/2 green or red pepper

1 tablespoon onion finely chopped

1 small clove garlic finely chopped

6 cups well seasoned chicken or veal stock

Salt and pepper

Process

Peel and quarter tomatoes, scrape out all the seeds, add tomatoes, corn, pepper, onion and garlic to stock; place kettle on range, bring to boiling point, cook rapidly five minutes, reduce heat and simmer until vegetables are tender (about thirty minutes). Season with salt and pepper. Serve with croutons.

Corn Chowder

2 cups cooked green corn or 1 can corn

1 cup salt pork cut in half cubes

4 cups potatoes cut in 1/4-inch cubes

1/2 onion sliced

2 cups boiling water

3 cups milk

3 tablespoons butter or butter substitute

4 Boston crackers

Salt, pepper and few grains cayenne

Process

Try out the cubes of pork in saucepan; add onion and cook five minutes without browning; strain fat into stewpan. Parboil potato cubes five minutes; drain; add potatoes to fat; add two cups boiling water; continue cooking until potatoes are tender. Add corn and milk scalded, bring to boiling point. Season with salt, pepper and cayenne; add butter and crackers, the latter split and soaked in cold skimmed milk enough to cover. Remove crackers with skimmer, turn chowder into hot tureen, place crackers on top and serve immediately. A delicious chowder may be made by substituting the same quantity of succotash for the corn.

Corn Salads

Corn And Tomato Salad

1 cup tomato pulp

1 slice onion

2 slices carrot

1 blade celery broken in pieces

1 sprig parsely

Bit of bay leaf

4 cloves

1/4 teaspoon pepper corns

1 teaspoon salt

1 teaspoon Worcestershire sauce

1/8 teaspoon soda

1 cup freshly cooked or canned corn (latter drained)

1 tablespoon granulated gelatine

2 tablespoons cold water

Process

Cook the first eight ingredients in a saucepan twenty minutes; then rub through a strainer; add soda, salt, Worcestershire and hot corn. Soak gelatine in cold water and dissolve over hot water. Remove first mixture from range; add gelatine, mix well and pour into individual molds previously wet in cold water. Chill thoroughly, unmold and serve in nests of lettuce leaves; garnish with Mayonnaise dressing.

Corn Salad

2 cups freshly boiled green corn

1/2 green or red pepper

4 young onions or 2 tablespoons finely chopped chives

Process

Cut tender, freshly cooked corn from the cob; add pepper and onion finely chopped; toss lightly and marinate with French dressing; let stand to ripen one hour; then serve in nests of endive with or without Mayonnaise dressing.

Corn Hash (Relish To Serve With Meats, Etc.)

1/2 small head cabbage

2 green peppers

1 cup sugar

2 tablespoons whole mustard seeds

1 red pepper

2 medium sized onions

3 cups freshly cooked corn

1 tablespoon whole black pepper

1 tablespoon celery seed

Vinegar to cover

Salt to taste

Process

Chop cabbage, peppers and onion very fine; add corn freshly boiled and cut from cob. Add sugar, mustard, celery seed and pepper. Mix well, season to taste with salt; add vinegar and simmer twenty minutes. Store in half-pint glass jars in a cool place.

Corn Relish

14 ears sweet green corn

1/2 medium sized head white cabbage

3 green peppers

2 mild red peppers

3 large onions

1/2 teaspoon celery seed

1/4 cup salt

1 1/2 cups granulated sugar

6 tablespoons flour

1/2 teaspoon tumeric

2 tablespoons ground mustard

1 quart white vinegar

Process

Cut corn from cob; wipe peppers with damp cloth, cut a slice from stem ends and remove seeds and veins; peel onions. Finely chop cabbage, onions and peppers. Mix well; add one pint vinegar and heat to boiling point. Sift seasonings together twice; add gradually remaining vinegar, stirring constantly; then pour slowly into hot vegetables. Continue cooking thirty-five minutes. Turn into half-pint, sterilized glass jars; seal and store.