CREAM OF CORN, SUPREME

Use a corn scraper and then score and scrape the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add Four cups of milk, Six tablespoons of flour, One tablespoon of grated onion. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add One tablespoon of butter, One tablespoon of finely minced parsley.

CREAM OF CORN SOUP

Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.