CANNED CORN SOUP

Open a can of green corn

Turn it into a graniteware dish, and thoroughly mash with a potato-masher until each kernel is broken

Then rub through a colander to remove the skins.

Add sufficient rich milk to make the soup of the desired consistency

About one half pint for each pint can of corn will be needed.

Season with salt, reheat, and serve.

If preferred, a larger quantity of milk and some cream may be used, and the soup, when reheated, thickened with a little corn starch or flour.

It may be turned through the colander a second time or not, as preferred.