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BEAN AND CORN SOUP
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BEAN AND CORN SOUP

Cold boiled or stewed corn and cold baked beans form the basis of this soup. Take one pint of each, rub through a colander, add a slice of onion, three cups of boiling water or milk, and boil for ten minutes. Turn through the colander a second time to remove the onion and any lumps or skins which may remain. Season with salt and a half cup of cream. If preferred, the onion may be omitted.

Enjoy the BEAN AND CORN SOUP!




General Soup Making Tips
WHITE STOCK is used in the preparation of white soups and is made by boiling six pounds of a knuckle of veal cut up in small pieces and poultry trimmings.