Cook Book Recipe

Cream of Corn Soup

Power Vegetables In A Drink

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Ingredients:
4 cups canned or fresh corn, grated
2 egg yolks
2-tablespoon butter
2-tablespoon flour
2 cups evaporated milk
2 cups water
1-teaspoon vetsin
Salt to taste
Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes. Beat the egg yolks well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water maybe added if a thinner soup is desired. Beat and serve.

from the book of Recipe for the Home