Cucumber Soup
4 cucumbers 4 stalks of celery 4 cups milk 4 tablespoons butter 4 tablespoons flour salt and pepper 2 slices onion 1 tablespoon chopped pepper cayenne and celery salt 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and butter cooked together, and seasonings. Cook five minutes, strain, add cream, reheat, and serve. 1 can corn or 6 ears of corn 2 cups cold water