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KORNLET AND TOMATO SOUP
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KORNLET AND TOMATO SOUP

Put together equal quantities of kornlet and strained stewed tomato, season with salt and heat to boiling; add for each quart one fourth to one half cup of hot thin cream, thicken with a tablespoonful of flour rubbed smooth in a little water, and serve. Cooked corn rubbed through a colander may also be used for this soup.

Enjoy the KORNLET AND TOMATO SOUP!




General Soup Making Tips
PUREES are soups made thick partly or entirely by the addition of some material obtained by boiling an article of food and then straining it to form a pulp.