Corn Soup
1½ teaspoons salt celery salt and cayenne 3 tablespoons butter 3 tablespoons flour 1 cup beaten cream 2 tablespoons chopped onion 2 cups scalded milk 1 cup popped corn Cook corn in cold water twenty minutes. Press through a sieve; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn. 6 medium-sized onions 3 cups cold water 2 cups scalded milk salt and cayenne