One pint of grated corn, one quart of milk, one pint of hot water, one even
tablespoon of flour, two tablespoons of butter, one slice of onion, salt and
pepper to taste. Cook the corn in the water thirty minutes. Let the milk and
onion come to a boil. Mix the butter and flour together, add a few tablespoons
of the boiling milk, when smooth stir into the milk and cook eight minutes,
remove the onion, strain corn and add to the above. After cooking a little add
one cup of sweet cream, and when thoroughly heated, a small piece of butter, and
serve. A few kernels of pop corn may be dropped on top of each serving of soup.
Mrs. H. E. King.
Source: The Malone Cookbook 1917