Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Soups › Cream of Corn Soup No. 1

Cream of Corn Soup No. 1

1 can of corn 1 quart milk 2 teaspoons salt 3 tablespoons flour 3 tablespoons butter Turn the corn into a saucepan, adding a little water, and cook gently over the fire for a few minutes. Prepare a white sauce of the milk, flour, butter and salt. Turn the corn into the white sauce, and cook together for a few minutes.

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← Asparagus SoupCream of Corn Soup No. 2 →