53. CREAM-OF-CORN SOUP.--The flavor of corn is excellent in a cream soup, the basis of the soup being milk, butter, and flour. Then, too, the addition of the corn, which is comparatively high in food value, makes a very nutritious soup.

• 1 pt. milk
• 1 Tb. butter
• 1 Tb. flour
• 1 c. canned corn
• 1 tsp. salt
• 1/8 tsp. pepper

Make a white sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the purée to the white sauce. Season with the salt and pepper, and serve.

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