Ceeam of Celery Soup

Ingredients

• one ounce of rice
• one pint of grated green corn
• one quart of milk
• one pint of hot water
• one slice of onion
• one quart of milk on stove
• a pint of cream thickened
• one heaping tablespoonful of butter
• two eggs well beaten
• pepper
• salt

Directions

1. The flesh of the chicken from which the stock is to be made should, with the exception of the breast, with the skin perfect as possible, be placed in the pot and removed as soon as tender. To each quart of stock, when strained and skimmed, add one ounce of rice, and let simmer three-fourths of an hour ; then add the breast of the chicken finely shredded, and a pint of cream thickened with flour; season to taste with pepper and salt ; let boil two minutes ; flavor with celery, and serve.

2. CORN SOUP— No. 1.

3. One pint of grated green corn, one quart of milk, one pint of hot water, one heaping tablespoonful of butter, one slice of onion. Cook the corn in the water thirty minutes. Let the milk and onions come to a boil. Have the flour and butter mixed together, and add a few tablespoonfuls of the boiling milk. When perfectly smooth, stir in the milk, and cook eight minutes. Take out the onion, and add the corn ; season to taste, and serve.

4. CORN SOUP— No. 2.

5. One can of corn cooked one hour ; then strain. Put one quart of milk on stove, season with butter, pepper, salt and a little celery salt. When the milk boils, put

6. 210 THE GOOD CHEEK COOK BOOK.

7. in soup dish with the strained corn. Have ready two eggs well beaten and stir in lightly.

8. Nellie Briggs,

9. Milwaukee, Wis.

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.